Ingredients
- 1 tablespoon grapeseed oil (olive or vegetable oil can be substituted)
- 2 tablespoon medium-sized beef short ribs, approximately 1 pound
- 1 clove garlic, chopped, approximately 1/2 tablespoon
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrot, chopped
- 1 cup red wine
- 1/2 cup cola
- 1 cup bay leaf
- 1 sprig fresh thyme
Preparation
Baking Directions:
Preheat oven to 350 degrees.
In a 2- to 3-quart saucepan, add the oil and begin to heat over medium-high heat.
Season the short ribs liberally with salt and black pepper.
Brown the short ribs on all sides in the saucepan, approximately 2 minutes per side.
Remove the short ribs to a separate platter.
Lower the heat to medium and add the garlic, onion, celery and carrot.
Cook until the vegetables begin to soften and turn golden around the edges, approximately 3 minutes.
Add the red wine, cola, bay leaf and herbs and bring to a boil.
Add the short ribs back to saucepan and add water as necessary to barely cover the saucepan’s contents.
Bring to a boil, cover and place in the oven until the short ribs are tender, approximately 2 hours.
When the short ribs have cooled, remove the meat from the bone, roughly chop and set aside.
Strain the cooking liquid and reserve in a separate bowl.
Chill for at least 4 hours and remove any fat that has solidified on the bowl’s surface.
Combine the now defatted cooking liquid with the beef and set aside.
The short ribs are best made one day in advance and reheated over low heat before final assembly.
