seared and then braised in vegetables, ginger, lemon grass and red wine and herbs. The beef short ribs are tender and very flavorful, and especially good served over polenta. Save the leftover strained juice to make soup to following day— delicious.
Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.
Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock and sage leaves to pan and bring to a simmer. Add ribs back into pan and cover with a tight-fitting lid.
Place casserole in pre-heated oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour.
When rib meat is very tender, remove ribs from oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm.
Pour the sauce through a fine-mesh strainer into a saucepan, removing all of the vegetables. Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the ribs to reheat.
Serve ribs with sauce over polenta or other side dish of your choice.