Recipes

Preheat oven to 300°F.  In a large Dutch oven on high heat, heat oil until smoking.  Season short ribs on all sides with salt and pepper.  Brown ribs on all sides, about 6 minutes on each side.  Don’t crowd the t ribs in the pot, this will not allow them to brown.  If you have too many ribs, brown them in batches, moving done ones to a sheet tray.  When all ribs are browned, place them all on a sheet tray and set aside. Still on high heat, brown carrots, onion and celery in the same pot until golden.  Add red wine, garlic, thyme and bay leaf.  Bring to a boil and reduce wine by half.  Move ribs back into the pot, now you can pack them all in close together.  Add enough stock to come a little more than ¾ of the way up the meat.  Bring to a boil, cover and place in the oven for about 4 hours or until the meat is tender and falling off the bones.  Remove ribs from liquid and strain liquid through a mesh strainer.  Return liquid to a small sauce pot and reduce by half.  Season this reduction with salt and pepper to taste and serve as a sauce over your short ribs.