Beef Short Ribs

6-7 beef short ribs, (about 4.5 lbs), trimmed of fat
Kosher salt and black pepper
1/4 cup olive oil
1 large onion
6 stalks of celery, large-dice
4 small carrots, peeled and large dice
1 fennel bulb, large dice, fronds and core removed
4 garlic cloves, finely chopped
1 750-ml bottle of red wine
Fresh thyme sprigs
Fresh rosemary sprigs
6 cups beef stock
1 Tablespoon brown sugar

Heat the olive oil in a large Dutch oven (at least 7 quarts) and add the onion, carrots, celery and fennel, cooking over medium to low heat for 20 minutes; stir occasionally. Add the garlic, cooking for one minute more. Pour wine over the vegetables, bring to a boil and cook over high heat for at least 10 minutes, or until reduced by half. Add 1 Tablespoon Kosher salt and 1 teaspoon ground black pepper. Tie the rosemary and thyme together with kitchen twine or add them to these little bouquet garni bags I use for my herbs and add to the pot.

While the vegetables are cooking, place the short ribs on a sheet pan and season them well with salt and pepper. Preheat the oven to 400°F and roast them for 15 minutes. Reduce oven temperature to 300°F. Place the roasted ribs on top of the vegetables in the Dutch oven.

Add beef stock and brown sugar, stirring slightly at the top to mix in brown sugar. Cover the Dutch oven and bake for 2 hours or until the meat is extremely tender.

- Recipe courtesy of Cathy Pollak