Braised Beef Short Ribs

Ingredients

• 12 beef short ribs, bone-in
• Salt and freshly ground pepper
• 1/4 cup extra virgin olive oil
• 1 yellow onion, peeled and chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 1 750-ml bottle good dry red wine
• 6 cups veal stock

Directions

1. Heat the oven to 350 degrees F. Sprinkle the ribs with salt and pepper to taste. Warm the oil in a large, heavy bottomed ovenproof pan over high heat, then add the ribs and sear them until browned on all sides. If the pan is tight, do this in batches so the ribs have room to brown instead of steam.
2. Move the ribs to a plate. Carefully pour off the extra fat, but do not send it down the drain unless you want trouble with your sink. Add the onions, celery, and carrots to the pan and cook, stirring frequently, until they take on a little color, about 5 minutes. Lift the vegetables out of the pan and set them aside.
3. Pour the wine into the pan and use it to loosen the browned bits stuck to the bottom. Cook over high heat until the wine has reduced by three-quarters and looks thick and a bit syrupy, about 15 minutes.
4. Put the ribs back in the pan, then add the veal stock and enough water to cover them. Bring everything to a boil, cover the pan with foil, and transfer it to the oven. Braise until the meat is tender enough to pull apart with a fork, 2 to 2 1/2 hours.
5. During the last 1/2 hour of cooking, return the vegetables to the pan.
6. Leave the ribs to cool in their liquid, then cover the pan and refrigerate overnight.
7. The next day, lift off and discard the excess fat that has hardened on top.
8. Set the pan with the ribs and cooking liquid over medium heat, leaving it uncovered. Cook until the liquid is reduced by three-quarters, about 1 hour. Keep cooking, spooning the sauce over the ribs as it thickens, until the ribs are glossy and coated. Watch the glaze carefully so it does not scorch, and shift the ribs around in the pan as needed to keep them from burning.
9. Serve over mashed potatoes, egg noodles, or rice.