Braised Short Ribs

INGREDIENTS
2    tablespoons olive oil
2    pounds English short ribs on the bone, 5 to 6 pieces
1    medium onion, chopped
2    medium carrots, peeled and chopped
½   cup chopped celery
6    cloves garlic, peeled only
2    cups dry red table wine
1    can (15 ounce) tomato sauce
2    tablespoons brown sugar
2    tablespoons aged balsamic vinegar
2    teaspoon dried rosemary
2    teaspoon dried thyme
2    bay leaves

METHOD

In a large skillet over medium-high heat, add the olive oil and brown the ribs on all sides, using batches if necessary. Set aside, standing up in a medium to large sauce pan that will hold all the ribs.. Turn the heat down to medium low and add the onion, carrots, celery and garlic. Cook for 4 to 5 minutes until the onions become softened. Add the red wine, tomato sauce, sugar, vinegar, spices and bay leaves. Cook for 4 to 5 minutes to allow the flavors to mix.

Add the sauce to the short ribs and stir around until they are well coated and immersed in the sauce. Cover and cook over low heat for about 2 hours, turning the ribs over at 1 hour. When the ribs are tender, remove them from the sauce and set aside.

Remove the bay leaves, scoop the fat off of the sauce and puree the sauce. Continue to cook to reduce the sauce, about 5 to 7 minutes. Add the ribs back into the sauce to reheat before serving. Serve over wide pasta noodles and cover with a spoon of the sauce. Serve the remaining sauce on the side.