4–5 lb bone in short rib pieces
4 tbsp olive oil
1 large onion, diced
2 large carrots, diced
3 cups Manischewitz or sweet red wine
3 cups beef stock
1/4 cup Worcestershiore sauce
bunch of thyme
salt to taste
- Preheat an oven to 320f.
- Season the short ribs well on all sides with a generous amount of kosher salt.
- Place a dutch oven over high heat and add the olive oil. Working in batches, brown the short ribs, taking time to develop the crust. Set aside once browned.
- Add the onion and carrot to the pot the ribs were browned in, and reduce the heat to medium. Cook until vegetables have softened and turned translucent, about 5 minutes.
- Add wine, Worcestershire and thyme, and scrape up any browned bits stuck to the bottom of the pot. Bring to vigorous simmer and reduce liquid by half.
- Once liquid is reduced, add the stock and bring to the boil. Add in ribs in a single layer, cover and place in the oven for 2-3 hours, until the meat is tender and a knife can be pushed through without any resistance.
- Remove pot from oven, and turn on broiler to high. Line a baking tray with greaseproof paper, then carefully remove ribs from pot and place onto tray, making sure there are no vegetables stuck to the surface of the meat.
- Place tray under broiler and brown for 7-10 minutes to create a dark and crusty exterior. Check the ribs every few minutes to ensure they do not burn. If they are burning on the edges without coloring, move to a lower rack or change broiler setting to low.