Ingredients
1 onion, finely sliced
4 garlic cloves, peeled and smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 sprigs of fresh thyme
1 cup red wine
1/2 cup soy sauce
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds bone-in beef short ribs
2-3 russet potatoes, peeled and cut into chunks (optional)
Preparation
Combine all of the ingredients except the short ribs and potatoes in a large roasting pan (it should be large enough that the ribs fit comfortably in a single layer). Add the short ribs and turn to coat with the marinade. Cover and marinate in the refrigerator for at least 6 hours or even overnight. Flip the ribs a few times (if possible - if you can’t, don’t sweat it) while they marinate (I marinated mine for 6 hours and flipped every 2 hours).
Remove the short ribs from the refrigerator 30 minutes to 1 hour before you plan to cook them so they can come up in temperature a bit. Meanwhile, preheat oven to 400 F.
Cover the pan with aluminum foil and braise for 1 hour, then reduce the oven temperature to 350 F and continue cooking for another 1 1/2 hours. Remove the pan from the oven and uncover. Flip the ribs over and add the potatoes. If too much of the liquid has evaporated from the bottom of the pan you can also add some water. (These are very forgiving, don’t worry.) Continue cooking for another 30-40 minutes, or until the potatoes are tender. Serve drizzled with the glaze in the bottom of the pan. (Those veggies that have been cooking with the meat the whole time were delicious too, though quite broken down.)
