Slowly braised pork short ribs are a succulent, satisfying fall dish. Here it is prepared with sweet peppers. If you like spice, feel free to use a combination of hot and sweet peppers. I like to use homemade stock or a store bought brand without added sodium. Braised short ribs are delicious over mashed potatoes or risotto. Serves 4.
8 thick pork short ribs
salt and pepper to taste
1 medium onion, coarsely chopped
1 sweet pepper, stemmed, seeded, and roughly chopped
1 carrot, coarsely chopped
1 cup canned chopped tomatoes with their juices
4 cloves garlic, finely chopped
large sprig thyme
2 bay leaves
1 1/2 cups red wine
1 to 2 cups no salt added beef or chicken broth, or as needed
- Season the short ribs with salt and pepper.
- Heat the oil in a large soup pot over high heat. Brown the short ribs well on all sides. Drain all but 2 tablespoons of the fat from the pot. Add the onion and cook for 1 minute.
- Add the peppers and carrot and cook until the vegetables soften.
- Add the tomatoes, garlic, thyme and bay leaves and cook for a few more minutes.
- Add the wine and enough broth to just cover the ribs. Bring the liquid to a boil. Lower the heat until the liquid barely bubbles around the edges of the pot. Cover loosely and cook until the meat is completely tender, at least 3 hours.
- If desired, remove the ribs and strain the liquid. The ribs maybe prepared a day or two in advance and reheated in the oven (this will glaze them beautifully). Rewarm the cooking liquid separately and serve it with the glazed ribs.