8 bone-in beef short ribs (can sub short loin as well)
6 ounces bacon, finely chopped
3 carrots, peeled and diced
1 tablespoon unsalted butter
5 ribs celery, diced
1 yellow onion, diced
2 cloves garlic, minced
1-16 oz jar Bella Sun Luci Sun Dried Tomato Halves in Olive Oil
1-tablespoon fresh oregano
1-tablespoon fresh thyme
2 cups dry red wine, plus more if needed
2 cups low sodium Beef Broth plus more if needed
Salt and pepper to taste
¼ cup picked celery leaves
Zest from a lemon
1 teaspoon butter
Preheat the oven to 275°F.
Salt and Pepper the ribs to prepare for searing.
Melt the butter in an enamel cast iron pot over medium heat (make sure it is something that can transfer to the oven). Add in the chopped bacon and fry it until it releases its fat and turns brown and crispy, about 6 minutes. Remove the bacon but not the fat and set aside in a bowl.
Add the short ribs to the pot without crowding the ribs (you can do this in small batches if needed). Cook each rib for about a minute or two on each side until seared and browned, and then return them to the plate. After you’ve browned the last rib, turn heat down to medium and add the carrots, celery, onion, and garlic to the pot. Sauté the vegetables, adding some olive oil (from the sun dried tomatoes jar) if needed, until soft and aromatic, about 5 minutes.
In a food processor, add half of the Bella Sun Luci Sun Dried Tomatoes, the oregano & the thyme and puree until it makes a paste.
Stir the tomato paste into the pot with the vegetables and then add the short ribs and bacon on top. Finally, add the wine and broth.
Before transferring the pot to the oven, skim the top with a spoon to remove the fatty liquid layer. Cover the pot and transfer it to the oven. Leave the pot in the oven for 5-6 hours, at 275°F until the meat falls off the bone. Please check the pot every once and a while, if it starts to dry out add some more broth to the pot.
To make the sun dried tomato gremolata; toss the celery leaves, the other half of the jar of julienned sun dried tomatoes and the lemon zest all in a bowl. Reserve for plating.
Once cooked, place the ribs over a plate of polenta and top with the sun dried tomato gremolata.
Strain the “jus” from the pot and thicken with 1 teaspoon of butter in a sauté pan until thickened to your liking. Then drizzle over plated short ribs.
Serves 4 to 6.