Braised Short Ribs

• If your family is into meat and potatoes... this here will be a winning dish. We make this in our Le Creuset but you can use any old pot or roaster that is stove top/ oven proof because you will start on the stove top and finish in the oven. 
• This dish is rich with the hint of sweetness and a wonderful flavor of garlic. We serve ours with freshly mashed potatoes. And a side of corn bread. 
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• 1/4 cup olive oil, divided
• 6 pounds beef short ribs (I generally find mine at HyVee)
• Salt and freshly ground pepper
• 1 large onion, coarsely chopped
• 3 carrot, chopped
• 3 cloves garlic, chopped
• 2 celery ribs, chopped
• 1 tablespoon tomato paste
• 2 cups dry red wine or beef stock
• 3 cups low-sodium chicken stock
• 1 (15-ounce) can diced tomatoes, in thick puree
• 3 thyme sprigs
• 1 bay leaf
• 1 orange, zested
• 1 tablespoon chopped parsley leaves, for garnish

Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.

Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.

Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.

Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.