| 6 lbs. short ribs | 3/4 C virgin olive oil |
| 3 stalks celery, chopped | 2 medium carrots, chopped |
| 1 lrg. onion, chopped | 4 or 5 sprigs thyme |
| 1 tbs black peppercorns | 1 bay leaf |
| 6-8 Whole cloves garlic | 1/2 C tomato PASTE |
| 2 C red wine | 1 C white wine |
| 1 tsp sugar | 1 C white vinegar |
| 4 C chicken broth | salt and pepper |
|
Score fat on ribs and rub all over with salt and pepper mixture. Wrap in plastic wrap and
refrigerate over night.
Heat 3 tbsps olive oil in saucepan. Add onions, celery and carrots and cook until soft. Add
tomato paste, thyme, peppercorns, bay leaf and garlic. Cook an additional 3 minutes. Add
both wines, vinegar and sugar. Bring to boil, then reduce heat. Add stocks. Keep warm while
ribs brown. Pour remaining oil in deep skillet. Add ribs and brown on each side. Remove to roasting pan, bone side up, and pour basting liquid over ribs. Cover with foil and place in 325°F oven for about an hour. Remove foil and continue to cook until bones remove easily - about 2 1/2 hours. Turn meat side up for last 15 minutes. Add water if too much liquid evaporates. |