Braised Beef Short Ribs

1. Preheat the oven to 275° F. Heat the oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Working in batches, sear the ribs for 6 to 8 minutes while turning to brown all sides. Transfer to a large plate.
2. Reduce the heat to medium. Add the onions and carrots. Sauté for 4 to 5 minutes, or until vegetables begin to soften. Add the garlic, cut-side down. Cook for 1 to 2 minutes, or until golden. Stir in the mushrooms. Cook for 5 minutes. Add the tomato paste. Stir to coat the vegetables. Cook for 2 to 3 minutes, or until the tomato paste begins to caramelize.
3. Pour in the wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Cook for 2 to 3 minutes to reduce slightly. Stir in the beef broth and thyme. Return the short ribs to the pot, nestling them into the vegetables and liquid. Bring to a gentle simmer. Cover, and transfer to the oven.
4. Bake for 3 hours to 3 hours 30 minutes, or until the short ribs are fork-tender and the meat shreds easily.
5. Transfer the short ribs to a serving platter, and tent with foil. Using a slotted spoon, remove the vegetables from the pot. Arrange them around the ribs, if desired. Strain the remaining cooking liquid into a small saucepan. Bring to a boil over medium-high heat. Simmer for 8 to 10 minutes, or until slightly thickened. Stir in the butter until melted. Taste, and adjust the seasoning.
6. Spoon some of the sauce over the short ribs. Serve the remaining sauce alongside the meat. Garnish with fresh parsley and thyme leaves. Serve with mashed potatoes or creamy polenta.

Per Serving: Calories: 830, Fat: 54 g (22 g Saturated Fat), Cholesterol: 205 mg, Sodium: 1,720 mg, Carbohydrates: 16 g, Fiber: 3 g, Protein: 50 g.