Back to the short ribs. I've only had them once before when I used my smoker, we smoked the short ribs along with some other meats, hey you might as well fill it up when you have to tend to the smoker all day!
I wanted to try braised short ribs, I love the look of the dark, thick, rich sauce! I ended up using the best of what I like in several recipes. This is what I came up with...
6 bone in short ribs
sea salt and freshly ground pepper
olive oil for browning
1 cup of strong brewed coffee
1 cup red wine
2 cups of beef stock or water
2 tsp hot or mild chili powder
1 tsp marjoram
2 ribs of celery
2 cloves garlic smashed
2 bay leaves
Season the short ribs with salt and pepper and brown in heated oil in a large pot big enough to accommodate all the meat and vegetables. Brown the ribs about 2-3 minutes per side, then transfer to a paper towel lined plate.
Add the vegetables in the pan, cooking until soft and starting to brown, add the tomato paste, scraping the good bits from the bottom, brown the tomato paste for about 4-5 minutes. Pour in the wine and coffee and continue to cook until it reduces by one fourth, or so.
Return the ribs to the pot and add the broth or water add garlic, marjoram, bay leaves, chili powder. I added some more larger cut carrots and shallots at this point too(just because). Cover and place in a preheated 375 degree oven for 3 1/2 hours.
Check it periodically during the cooking process, add more water or broth if needed. Turn the ribs half way cooking time. Remove the lid during the last 20 minutes to let things get nice and brown and the sauce will reduce. I like them cooked until they are falling off the bone.