Braising is an amazing combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature that tenderizes and reveals the wonderful texture of otherwise tougher cuts of meat.
This recipe was shared by Chef Brian Leary from the Oak and Grain Restaurant
Preheat oven to 350. Cut short ribs into 2 inch by 2 inch cubes. Season generously with salt and pepper.
Heat dutch oven or other pot that is oven safe with a lid to medium high heat.
Add oil to pot when it is hot not before.
Add beef and sear on all sides. Remove beef and hold on a seperate plate.
With same pan turn down to medium heat and add vegetables. Slowly caramelize vegetables. Then add tomato paste, cooking till color changes and tomato paste caramelize its natural sugars about 5 minutes.
Then add white miso and cook for one more minute. Then deglaze with red wine.
Place beef back into pot. Coat all the beef in sauce. Add water till beef is covered.
Cover with lid and place in oven. Cook for 2 hours.
Remove beef and place dutch oven back on stove top burner and slowly reduce for 20 minutes and then puree with a immersion blender or a regular blender.
Use the reduction as a sauce.
This goes great with mashed potatoes or polenta or roasted fall root vegetables.