- 1 small carrot, cut into a small dice
- 1 stalk celery, cut into a small dice
- 1 stalk medium onion, chopped
- 4 clove garlic, coarsely chopped
- 3/4 cup red wine
- 1/2 cup balsamic or red wine vinegar
- 6 cup ripe plum tomatoes, seeded and cut into quarters
- 2 cup chicken reduction, diluted with water to a liquid
- 3 sprig fresh thyme
- 3 sprig fresh rosemary
Heat the oven to 300 degrees F.
Season the short ribs all over with salt and pepper.
Heat a couple of tablespoons of olive oil in a deep, heavy-based dutch oven or similar pot over medium-high heat.
Sear the ribs-in 2 batches if they don't fit in the pot in a single layer-until they are well browned all over.
Remove the ribs and add the carrot, celery, onion, and garlic to the pot with more olive oil if necessary.
Sauté the vegetables until they are browned.
Add the vinegar and the red wine to the pan and, using a wooden spoon, scrape up the stuff stuck to the bottom of the pan.
Continue to cook the wine and vinegar until it's reduced by about 1/3. Add the tomatoes, the chicken reduction, and the herbs.
Return the short ribs to the pot, bring the liquid to a boil, cover the pot, and put it in the oven.
Cook, turning the ribs once or twice during the cooking, until they are fork tender and the meat is just barely clinging to the bone, 3 1/2 to 4 hours.
Remove the ribs from the sauce and strain the cooking liquid.
If you are serving the ribs right away, keep them warm.
Use a large spoon or ladle to remove as much of the clear fat floating on top of the cooking liquid as possible and then cook the defatted sauce over medium-high heat until it has reduced somewhat becoming thicker and more flavorful.
Slice the meat from the ribs across the grain into pieces about 1/3-inch thick and serve with some of the reduced sauce.
If you are serving the slices with polenta, go ahead and arrange the sliced right on top and drizzle the sauce over all.