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Braised Beef Short Ribs

Ingredients

• 3 1/2 lbs beef short ribs
• 2 tbsp olive oil
• 2 large onion- sliced thin
• 1 tbsp tomato paste
• 6 garlic cloves
• 2 cups red wine (Cabernet Sauvignon or cotes du Rhône)
• 1 cup beef broth
• 4 large carrots cut into 2 inch pieces
• 4 sprigs thyme
• 1/2 cup cold water
• 1/2 tsp powdered gelatin

Directions

Adjust oven rack to lower position and heat to 300 degrees
Pat beef dry, season with salt and pepper, heat oil in Dutch oven. Brown on all sides (4-6 minutes per side)
Reduce heat, add onions and cook till softened.
Add tomato paste then garlic.
Increase to medium high heat, add wine and simmer, scraping browned bits off the bottom (8-10 minutes)
Add broth, carrots, thyme, bay leaf, and beef back to the pot.
Bring to a simmer.
Transfer to oven. Cook 2-2 1/2 hours turning meat with tongs every 45 minutes.
Place water in a small bowl, sprinkle gelatin and let sit at least 5 minutes.
Using tongs remove meat and carrots to serving platter and tent with foil.
Strain liquid thru fine mesh strainer, pressing solids to extract as much liquid as possible.
Allow fat to separate and skim off fat.
Return to Dutch oven, cook over medium heat until reduced to 1 cup.
Remove from heat, stir in gelatin mixture.
Pour over meat and carrots and serve