White Oak Braised Beef Short Ribs
5 pounds beef short ribs, cut into 3 inch cubes
All-purpose flour seasoned with salt and pepper for dredging
¼ cup extra virgin olive oil
4 garlic cloves, chopped
2 large onions, chopped
3 carrots, chopped
3 celery stocks, chopped
1/2 teaspoon dried rosemary, crumbled
1 ½ cup White Oak Syrah
½ small can of tomato paste
1 1/2 cups beef broth
Preheat oven to 350 degrees. Dredge ribs in flour, knocking off excess. Heat olive oil in a 6-quart heavy ovenproof kettle over moderately high heat until hot but not smoking. Brown the short ribs in batches in a single layer without crowding. Transfer short ribs as browned with tongs to a large plate.
Pour off all but about 2 tablespoons olive oil remaining in kettle and in it cook garlic, onions, carrots, celery and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Add tomato paste and sauté for one to two minutes. Add White Oak Syrah, stir. Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a lid. Braise ribs in oven until tender, about 2 hours.
Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Serve with soft Polenta.