Rene’s Braised Short Ribs

6# beef short ribs

1 lg white onion, chopped med dice

3 med carrots chopped med dice

4 ribs celery chopped med dice

1 sm fennel bulb chopped med dice

1/4 c Italian Parsley chopped

4 Fresh thyme sprigs

1 Bay leaf

2 tsp Ground coriander

1 tbsp Dried oregano

2 tsp Mustard powder

1 tbspSmoked paprika

1/4 c Tomato paste

1c Red wine

4c Stock

Salt & pepper

Olive oil

Directions:

• Preheat oven to 275°. While oven is preheating; Season the ribs with kosher salt and freshly cracked black pepper and begin searing your short ribs in small batches over med high heat. A Dutch oven or any large heavy bottomed pan with lid is ideal for this application. Pour a little olive oil in heated pan and sear all sides of the ribs, be careful and do not sear the connective tissue on the back of the rib to hard, this tissue will help keep the rib in place during the braising process.
  

• After ribs have been seared, in same pan; sauté all your chopped vegetables over med high heat until you have achieved a nice caramelization.

• Add to caramelized vegetables all the herbs and spices until they release their aromas, careful not to burn your spices

• Add tomato paste to vegetables and stir until vegetables are nicely coated with tomato paste. Roughly about 2 min.

• Deglaze vegetables with red wine and reduce about 50%

• Once wine is reduced, return the short ribs to pan and add enough stock to barely cover the ribs. Bring stock up to a simmer, cover with lid, then place in preheated over

• Low and slow is the key to tender fall off the bone short ribs. Test a rib for doneness after 2 hours, ribs should be fork tender and falling off the bone. If not, return to even and cook an additional 30-45 min.

• When ribs have finished braising, carefully remove short ribs from braising liquid and set aside.

• Strain braising liquid and transfer cooked vegetables to blender, discarding bay leaf and any tough herb stems. Add enough of the reserved braising liquor to vegetables to liquify into gravy consistency. Adjust seasoning with salt, pepper, and acid (lemon, cider vin, or vinegary hot sauce).