This flavor is so sweet and tangy its almost BBQ-y. I've always had an aversion to adding tomato to anything but chili, because I don't know why. I think this recipe has changed my tune on that.
I served this up with some parboiled brussel sprouts, finished in a pan with crispy bacon.
Ingredients
1 lb short ribs
2 carrots, minced
1 stalk celery minced
2 cloves garlic minced
1/4 sweet onion, minced
1 small can tomato paste
2 cups red wine
2 strips bacon, chopped
Method
Fry bacon in a deep pot, preferably a French oven. Add veggies and saute until onions become transluscent. Add tomato paste and let it sweat for a few minutes, then fold into the veggies. Add a bit of wine to deglaze, stirring often, then add the rest of the wine. Add the short ribs, coating in the mixture, reduce heat and let simmer gently for approx 4 hours, turning the ribs now and then. Enjoy!
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