Ingredients
2
tsp freshly ground black pepper
3
large onions, peeled and sliced into 1/2-inch wedges (about 4 cups)
12
whole cloves garlic, peeled
8
very ripe garden tomatoes, cored and peeled
1
cup veal or roasted chicken stock
Directions
1.
Preheat the oven to 325-degrees.
2.
Mix together the salt, black pepper, and thyme: coat the short ribs generously in this mixture.
3.
Heat the oil in a large Dutch oven until hot, then add the ribs in batches to avoid crowding. Cook, turning as needed, until deeply browned on all sides. Set aside.
4.
Immediately add onions to the pan, and stir well. Cook over medium heat, scraping the bottom of the pan with a wooden spoon to dislodge any caramelized bits of meat.
5.
Add the bay leaves and a few grindings of black pepper, stirring well to distribute evenly. Add the whole garlic cloves, and cook 3 minutes longer.
6.
Pour in the tomatoes, stock, and red wine, and bring to a simmer, and cook for 5 minutes. Taste carefully for seasoning- the braising vegetables and liquid should be highly seasoned.
7.
Pour the vegetables and liquid over the browned ribs, and spread the vegetables around so they are in an even layer. Place cover on Dutch oven, and put into the centre of the preheated oven to cook for 1 1/2 hours, or until a paring knife pierces the meat easily.
8.
Remove from the oven, and spoon off any visible fat.
9.
Place pot on stove over medium-high heat, until liquid is bubbling. Allow to cook down for about 30 minutes, until sauce is slightly thickened. Taste for seasoning once more, correcting if necessary.
10.
Serve hot, with the vegetables and braising juices spooned over as a sauce.
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