* 1 onion, finely sliced
* 4 garlic cloves, smashed
* 1 leek, cleaned and finely chopped
* 1 carrot, diced
* 1 celery stalk, diced
* 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
* 1 Cup red wine
* 1/2 Cup soy sauce (I use low sodium)
* 1 tablespoon sugar
* 1/4 teaspoon freshly ground black pepper
* 3 1/2 pounds short ribs (we used the boneless ones from Costco, but bone-in would only add to the flavor!)
* 3-4 red potatoes, cut in quarters (optional)
Directions
Mix all ingredients except the meat and potatoes in a 9 x 15 roasting or baking dish. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight (we marinated overnight). Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minute prior to cooking.
Preheat the over to 400 degrees. Braise (bake) the short ribs for 1 hour and then reduce heat to 350 degrees and braise for another 1 1/2 - 2 hours. Turn ribs every hour to avoid any drying out. If you choose to add the potatoes, add them in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates (we did not have to do this). You want to end up with glistening ribs in a reduced glaze. **The short ribs we picked up from Costco were boneless and in longer strips, so Markus doubled the liquids to ensure that the meat was submerged in while braising.** Enjoy!
