Braised Short Ribs Recipe

• 1 pound boneless short ribs
• 1/2 onion
• 1/4 carrot
• 1/4 celery stalk
• 3 sprigs parsley and thyme
• 1 quart veal stock
• 1 cup red wine
• 2 ounces grapeseed oil
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste

1. To make the short ribs, you will need a thick-bottomed, two-quart saucepot.
2. You will also need some tongs and a strainer or chinoise.
3. Begin by heating the saucepot over high heat and seasoning the short ribs all over with salt and pepper.
4. I personally prefer Meldon Salt and fresh ground pepper.
5. Add the ribs to the pot and then turn the heat down a bit.
6. Sear to golden brown on all sides, then remove to a holding plate.
7. SautA onion, carrot, and celery until golden brown.
8. When the vegetables are golden brown, pour in the wine and begin to reduce the wine.
9. Cook until the wine is almost gone.
10. Pour in the stock and then add the short ribs back to the pan when the stock is hot.
11. Cover and allow to simmer for about 3-4 hours until the ribs are fork-tender.
12. Remove ribs, strain liquid, and put the braising liquid back on the heat in a clean pan.
13. Reduce until full-flavored and slightly thickened.
14. Pour over the ribs.
15. Serve immediately
16. You can also cool down the ribs in the liquid in the refrigerator for use in another dish.
17. Once cool, use a knife to remove a lot of the fat.
18. Simply reheat in the liquid and serve.
19. You can also sautA some fresh vegetables, add the reduced stock and short ribs, and make a nice short rib ragout.
20. Add freshly chopped rosemary and thyme for an even more tantalizing flavor.

short ribs, onion, carrot, celery, parsley, veal, red wine, grapeseed oil, rosemary, thyme, salt

Taken from cookeatshare.com/recipes/braised-short-ribs-711 (may not work)