WILDFARE

Spicy Braised Short Ribs

A bit of preparation for the dish, then a few hours of unbelievable savory, beefy aromatherapy as the ribs braise to melt-in-your-mouth deliciousness!

Ingredients

- 5 Pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
- Salt and freshly ground black pepper to taste
- 3 Tbsp Wildfare Extra Virgin Olive Oil
- 3 Medium onions, chopped
- 3 Medium carrots, peeled, chopped
- 2 Celery stalks, chopped
- 3 Tbsp all-purpose flour
- 1 Tbsp tomato paste
- 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
- 1 to 2 Tbsp Wildfare Shatta – Taste it first before you add it. Remember: Shatta is how the Mediterranean does hot sauce!
- 12 Sprigs flat-leaf parsley
- 7 Sprigs thyme
- 3 Sprigs oregano
- 2 Sprigs rosemary
- 2 Fresh or dried bay leaves
- 1 Head of garlic, halved crosswise
- 4 Cups low-salt beef stock

Directions

1	Preheat oven to 350°. Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Brown short ribs on all sides, about 8 minutes per batch. (You will need to brown the ribs in batches.) Transfer short ribs to a plate. Pour off all but 3 Tbsp drippings from pot.
2	Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste. Cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine – but taste it first. It is your quality assurance duty as cook, and it is also your reward!
3	Add short ribs with any accumulated juices. Bring just under a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs and the garlic to the pot. Stir in stock. Bring back to a simmer, cover, and transfer to oven.
4	Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper.
5	Serve in shallow bowls over mashed potatoes, mashed cauliflower, or polenta. Spoon the sauce liberally over each serving.