This is the second time I’ve attempted this recipe, and though The Honey gave it 2 thumbs up the first time, it was definitely more of an experiment and not picture worthy. This time, The Honey commented that it reminds him of a meal he had in France, which to me is the ultimate compliment, so I thought I’d share.
3 pounds country style short ribs (bone-in optional)
Salt & freshly ground pepper
3 tablespoons vegetable oil, divided
1 onion, sliced
1 carrot, chopped
2 or 3 stalks celery, chopped
4 cloves garlic, diced
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
2 1/2 cups chicken broth
1. Preheat the oven to 350 degrees F
2. Pat the ribs dry and season with salt and pepper.
3. Heat 2 tablespoons oil in a pan (or dutch oven) over medium-high heat and brown the ribs on all sides. Then remove and set aside.
4. Add the remaining 1 tablespoon oil to the pan and add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add garlic.
5. Add the tomato paste and red pepper flakes and cook, stirring to remove the raw flavor, about 3 minutes.
6. Add ribs pack to pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer.
7. Pour contents into a baking dish, cover and place in oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow liquid to reduce and the pork to brown.
I served the ribs with couscous.