1large oniontrimmed, peeled and cut into 1/2” wedges
2stalks celerytrimmed and cut into 1” pieces
6small carrotsscrubbed & trimmed
1cupbrussels sproutstrimmed and cut into halves or quarters
1poundnew or nugget potatoes*scrubbed and cut into 1/2” pieces
1can crushed tomatoes
fresh ground black pepper
1/4cupwhole wheat flour
1sprig fresh winter savory or rosemary
2sprigs fresh thyme
1sprig sprig fresh sage
1/4cupfresh parsleyminced coarsely
4clovesgarlicpeeled and trimmed
2cupsred winedry and robust
2sprigs parsley or watercress for a garnish
square of cheesecloth
In the center of the square of cheesecloth, tie the peppercorns, coriander seeds, chilies, and sprigs of savory, thyme and sage. Pull up the ends and tie the corners securely into a spice bag for the pot – use string if needed.
In a medium mixing bowl, mix the flour with some salt and pepper. Dredge the short ribs through the flour, coating thoroughly. Shake off any excess flour.
Heat a large, heavy Dutch oven over medium-high heat. Add a tablespoon of oil, coating the bottom and lower sides well.
Add the short ribs to the pan and brown well all over, about 2 – 3 minutes on each side. When thoroughly browned, remove the ribs and set aside. Reduce heat to medium.
Drain the fat only from the Dutch oven, then recoat the bottom with another tablespoon of canola oil. Add the garlic, onion, and celery and sauté with the pan drippings, scrapping the brown bits from the bottom of the pan, for about 5 minutes.
Add the crushed tomatoes and cumin, and brown for another 3 or 4 minutes, scrapping the pan bottom. Add the wine, and continue scrapping the bottom. Lower the heat as needed and allow the mixture to reduce by half, 10 minutes or so.
Preheat the oven to 375 degrees F.
After the sauce is sufficiently reduced, return the short ribs to the pan. Add enough water to just barely reach the top of the ribs.
Add the herb/spice bag, then cover the pan and cook for the next 3 hours or so.
Check the ribs’ progress every half hour or so, adding a bit more water if needed. Stir the sauce and turn the ribs about halfway through the cooking time. Add the potatoes and carrots, stir once more and replace the lid then return to the oven.
Remove the lid for the last 20 minutes of stewing to reduce the sauce and brown ingredients. When done, the meat should be tender enough to cut with a fork, but not falling apart.
Ladle veggies equally onto plates and top with a short rib. Spoon in some of the reduced braising sauce, and garnish with parsley or watercress.