Categories: Main Dish, May2011, Pork

Ingredients

• 1 onion, finely sliced
• 4 garlic cloves, smashed
• 1 leek, cleaned and finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 4 sprigs of fresh thyme, or 1 tsp dried thyme
• 1 cup red wine
• 1/2 cup soy sauce or tamari
• 1 Tbs sugar
• 1/4 tsp freshly ground black pepper
• 3 1/2 pounds short ribs
• 2 to 3 idaho potatoes, peeled and cut in quarters (optional)

Directions

1. Mix all ingredients except the meat and potatoes in a 9×15 inch 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 to 400 degrees F. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees F 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.

Email to a friend | Print this recipe | Back