Bistro Style Short Ribs

"The power of imagination makes us infinite."– John Muir

Mornin`! I think that tonight I will make some hot dogs or something cause lately I've really washed entirely too many dishes! Not to mention cutting into quilting time! grunt. Speaking of cutting, I would give my right pinkie for a GO! Accuquilt cutter! Dang I need accuarcy! My add a pinch ways get me into SO much trouble! Oh wait! Thats not really Foodie Friday Speak is it? Whatever.. I NEED it!

This short rib dish wont disappoint. Its divine!

* Adapted from a 2007 recipe from Tyler Florence

3 Tblsp  (plus) Olive Oil
4 lbs short ribs ( 8)
Kosher salt, ground pepper
1 medium onion chopped
2 carrots,chopped
1 large tomato, quartered
3 celery ribs, chopped
1/2 head of garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine ( Zin or cab)
2 cups beef stock
4 tblsp Italian parsely chopped ( garnish)

Warm up a stove top grill pan. Season the short ribs with salt and pepper, drizzle a little EVOO and sear ALL sides of meat.
Place onion, garlic, celery, carrot, and tomato into a food processer and blend until you reach a smooth pulp like consistency.
In a large dutch oven over medium high heat, add 3 tblsp evoo and the thyme. Add vegtable pulp and cook down about 10 minutes.
Pour in the wine and stock and bring to a boil.
Add seared ribs in a single layer. Liquid should just cover the ribs. Cover and reduce heat to simmer and cook 2 1/2 hours.
When the ribs are just about finished, remove 2 cups of the liquid, strain into a small saucepan. Over medium high heat reduce the sauce to desired thickness. ( about 5 minutes)
Plate ribs and drizzle a bit of  reduced sauce atop.
Serve with garlic mashed potatoes, remainder of reduced sauce and a good moppy bread:)
( and I steamed some fresh broccolini! Do you just love Broccolini? A tad bit sweeter than  broccoli florets. I just love `em!)