Slow braised short ribs with vegetables

Slow braised short ribs with vegetables
1 kilogram Beef shortribs, Cut into portions
2 Onions, Sliced
4 Leeks, White parts only, cleaned and sliced
3 Carrots, Sliced
3 Cloves Garlic, Finely sliced
4 stalks Celery, sliced
2 tablespoons Tomato paste
750 milliliters Red wine
1 1/2 liters Beef stock
4 Fresh bay leaves
2 tablespoons Fresh thyme
1/2 cup Fresh flat leaf parsely
Black pepper
1/4 cup Olive oil

  1. Add the olive oil to a heavy bottom pot or casserole and brown the meat over high heat. when done, remove the meat and set aside. Add the vegetables to the pot and cook until soft and translucent.
  2. Add the fresh herbs to the vegetables.
  3. Add the tomato paste and cook for a few minutes.
  4. After about 5 to 7 minutes add the red wine and the meat.
  5. Then add the beef stock. Make sure the meat is just covered. Season with salt and pepper.
  6. Turn the heat down to a simmer, and cook for 2 to 2 1/2 hours on the stove. The meat should be very soft and fall-off-the-bone tender. Remove the meat once more and turn the heat up to medium.
  7. Reduce the sauce and skim off the fat that floats on the surface.
  8. The sauce should be rich and thick but not oily.
  9. When the sauce is the desired consistency, return the meat and warm through. Serve with polenta, corn bread or mashed potatoes. And have some crusty bread ready to mop up the remaining sauce.

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