Braised Short Ribs
- 6 to 7 lbs. meaty beef short ribs
- 2 T chopped fresh rosemary
- 2 T chopped fresh Thyme
- 1 T Kosher salt
- 1 T fresh ground black pepper - coarse
- 1 halved carrot
- 1/4 cup your favorite Oli+Ve single variety Extra Virgin Olive Oil
- 2 T butter
- 2 T flour
- 1 bottle dry red wine of your choice
Arrange ribs in a single layer in a 15 x 10 x 2 inch glass baking dish. Mix rosemary, thyme, salt and pepper in a small bowl. Cover all ribs well with this mixture and refrigerate, covered, overnight.
Let stand for 1 hour at room temperature. Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a heavy pot over medium high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more olive oil to pot by tablespoons as needed. Transfer ribs to large bowls. Pour off drippings from pot and discard. Add bottle of wine to pot and bring to simmer, scraping up any browned bits. Return ribs and juices to pot. Bring to boil. Cover and transfer to oven and braise until meat is very tender and almost falling off the bones (about 2 hours).
Using a slotted spoon, transfer ribs to large bowl and cover tightly to keep warm. Skim fat. Boil remaing liquid until it reduces to 2 generous cups (about 20 minutes). This is your "gravy". Serve.