- Liberally salt and pepper short ribs and rest to room temp
- Pre-heat oven to 400 degrees, plan short ribs on sheet pan and bake in oven for 15 minutes, then remove from oven. Alternatively, you can also braise the short ribs until browned in preheated Dutch Oven with 3 Tblsp good olive oil or neutral oil. Lower oven temp to 300 degrees
- Chop 1 small fennel, fronds, stems and core removed
- Thoroughly rinse 1 leek and slice white part only
- Chop 1 large yellow onion
- Rinse – dry and chop 6 celery stalks with celery leaves
- Peel and chop two large carrots
- Mince 3 large garlic cloves
- Pre-heat large Dutch Oven, after hot, add 3 Tbsp (if Dutch Oven was used to braise short ribs, remove excess grease and oil -then add another 3 Tbsp Olive Oil)
- Sauté fennel, leek, onion, carrot and celery for few minutes, add garlic.
- Add 2 Tbsp tomato paste, stir to mix
- Add 1 full bottle (750ml) of good red wine (good enough to drink), cooking on high heat to reduce by half
- Add 1 tsp on salt and 1 tspn pepper, mix well
- Place short ribs on top of vegetable mixture
- Add beef stock to cover ribs, add 1 Tbsp brown sugar
- Tie a couple of sprigs of thyme and rosemary with into bundle and toss into mixture
- Place Dutch oven covered into 300-degree oven- cook 2 hours until meat is very tender
- Remove from oven, remove short ribs to platter
- Place Dutch oven on stove on moderate to high heat, cook to reduce by half
- Place ribs back in Dutch oven to warm
- Plate ribs on homemade mashed potatoes (or, if you must, store bought mashed potatoes), ladle vegetable gravy over top
- Serve with nice Bourdeaux, Red Burgundy or Pinot Noir – Bon Appetite!
Braised Short Ribs with Vegetable Au Jus and Mashed Potatoes
By - Daniel F. Hoemke
Braised Short Ribs with Vegetable Au Jus and Mashed Potatoes
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