4 tablespoons olive oil
6 pounds boneless beef short ribs
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
12 whole garlic cloves ~ peeled
½ cup tomato paste
5 fresh thyme sprigs
1 bay leaf
1 quart beef stock
2 cups red Zinfandel wine

For the short ribs, preheat the oven to 325 degrees.

Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.

Add the celery, carrot, onion and garlic cloves to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs and bay leaf and cook, stirring, for 2 minutes. Add the stock and wine and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees for 1 hour. Drop heat to 250 degrees and cook for 3 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator.

To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half.



Serve over mashed potatoes