How do you do your short ribs?
Cut up one medium sweet onion
Cut up two medium carrots (skin removed)
Cut up two medium celery stalks, including leaves (peeled if needed)
Cut up a half head of garlic
Add all of the above to a food processor, adding a little canola oil for lubrication - process until you have a puree.
Season the short ribs and sear in a lightly oiled Le Creuset (or similar), remove when seared on all sides.
Add the veggie puree along with a small can of tomato paste. Stir to combine. Sautee until lightly browned - not burnt - maybe 5-6 minutes. Return the short ribs to the mixture. Add two cups of beef stock and two cups of wine - preferably Chianti Classico. Bring to a boil. Add thyme bouquet garni (tied).
Cover and set in a 350 degree oven for 3-4 hours, stirring occasionally. The ribs should be fork tender.
Remove the meat and the thyme, and stir using a stick blender, if available (get one!!). Place on high heat. Add corn starch slurry to thicken - but do not over-thicken.
Serve with mashed potatoes and asparagus, if available.
Enjoy!!
