I feel sad before I could feel happy

Braised short ribs

Adapted from Foodnet.com

Ingredients:

6 bone-in short ribs (about 5 3/4 pounds)

Kosher salt

Extra-virgin olive oil

1 large onion, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

1 head of cauliflower

1 head of brocolli

2 cloves garlic, smashed

1 1/2 cups tomato paste

2 cups red wine

2 C chicken stock

1 bunch fresh thyme, tied with kitchen string

2 bay leaves

1 tbs brown sugar


1 tbs salt
1 tsp chilli powder


1 tsp smoked paprika


1 tsp mustard powder


1 tsp ground cumin


Method:

Season each short rib generously with salt chilli powder, smoked paprika, mustard power and ground cumin. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pot and brown very well, about 2 to 3 minutes per side.

Preheat the oven to 180c or 375 degrees F.

While the short ribs are browing, steam cauliflower and brocolli till soft and set aside for garnishing later. When the short ribs are very brown on all sides, remove them from the pot. Drain the fat, coat the bottom of same pot with fresh oil and add the vegetables. Season the vegetables generously a pinch of  salt and sauté till soft,  approximately 5 to 7 minutes. Add the red wine and then the tomato paste and bring to boil. Return the short ribs to the pot and add 2 cups chicken stock or until the stock has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pot and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid and garnish with steam cauliflower and brocolli.

Footnote: My Quay Lo says "two thumbs up"


Note: I am submitting this to the Christmas Giveaway in The Sweet Spot