Luscious Oven-Braised Short Ribs

From Lucinda Scala Quinn’s Mad Hungry. Add the potatoes in the last forty-five minutes, or omit them and serve the ribs with noodles, rice or polenta if you prefer. The meat in its sauce turns out luscious

• Ready In: 3 hrs
• Serves: 6

Ingredients

• 1  onion, finely sliced
• 4  garlic cloves, smashed
• 1  leek, cleaned and finely chopped
• 1  carrot, finely chopped
• 1  celery, finely chopped
• 4  sprigs fresh thyme or 1  teaspoon dried thyme
• 1  cup red wine
• 1⁄2 cup soy sauce or 1⁄2 cup tamari
• 1  tablespoon sugar
• 1⁄4 teaspoon  freshly ground black pepper
• 3 1⁄2 lbs  short  ribs
• 2 -3  idaho potatoes, peeled and cut in quarters (optional)

Directions

1. Mix all ingredients except the meat and potatoes in a 9 x 15-in. roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
2. Preheat the oven too 400ºF. Braise the short ribs for 2 ½ to 3 hours, reducing the heat to 350ºF after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.