Braised Boneless Beef Short Ribs

I was having a really bad day today and decided I needed something to help me feel better. Food always helps me feel better. And I watched this show on TV and just had to make this recipe. I have been thinking about it for days. I just love short ribs and anything cooked with wine. This is a fabulous recipe that has just become my favorite recipe. It is delicious, easy, wonderful, makes the whole house and surrounding area around the house smell just like heaven. And a matter of fact I prepared it when I went home for lunch and I feel like I had it's perfumed aroma surrounding me when I went back to work. When I got home from work at 630pm it was like walking into heaven. It was as delicious as I had imagined, and it did comfort my soul and I felt so better after I had dinner.
I have adapted this recipe from Americas Test Kitchen recipe
from the Episode: Classic Beef Braises

Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.

Serves 6
3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below) Plus 3 bones with marrow)
Kosher salt and ground black pepper
2 tablespoons vegetable oil
4 large onions , peeled and sliced thin from pole to pole (about 4 cups) (
1 tablespoon tomato paste
6 medium garlic cloves , peeled
4 cups red wine (see note) (pisano Carlo Rossi)
4 cup beef broth ( 1 box low sodium swansons beef broth)
4 large carrots , peeled and cut crosswise into 2-inch pieces ( 1 bag of baby carrots)
4 sprigs fresh thyme (1 tsp dried thyme
1 bay leaf
1/4 cup cold water (omitted)
1/2 teaspoon unflavored powdered gelatin (wondra instant flour)-enough to thicken I used about 4Tbsp


1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.

2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours. ( I put this in the oven at 1315 and didn’t get home until 1830 and it was absolutely delicious)

3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve. ( used marrow bones so I would not have to add gelatin) But I did use instant flour to thicken the gravy.