• 8 good sized Short Ribs (about 4-4.5 lbs)
• Salt and pepper Olive oil & Butter OR bacon fat
• 1 large onion, peeled and quartered
• 2 whole cloves
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 4 cups beef broth

1. Salt and pepper short ribs well.
2. Heat generous amount fat in a frying pan and sear ribs to a nice brown color on all sides. You’ll need to do this in batches as you don’t want to crowd the pan.
3. In a large dutch oven or oven safe pot with lid, put in onion quarters, cloves and bay leaves.
4. Top with browned short ribs.
5. In the frying pan, add wine, tomato paste and cup of broth.
6. Cook, stirring to incorporate the tomato paste.
7. Pour all that over short ribs. Add remainder of broth to the pot.
8. Cover with lid.
9. Roast at 300 for 4 hours.

I recommend cooking this a day ahead – why?

First, it’s even better the next day. Second, it becomes super easy to remove extra fat.

If you don’t make ahead, totally fine! Just let sit a bit and scoop off clear fat on top with a ladle.

If you do make it the day ahead, let sit room temp til cool enough to move to fridge to store overnight.

On the day of serving, remove from fridge – excess fat will have hardened on top. Simply peel off and discard. Put back in the oven for an hour to reheat.

Serve with some pan sauce and scattered onions (discard bay leaves).
If you want a thicker sauce, ladle some out, and simmer uncovered til reduces to serve with meat.

This dish is so good that you might want to make extra. I especially like this with mashed fauxtatoes.

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