Campiello'S Balsamic Glazed Beef Short Ribs

• Beef Short Ribs
• 6 pcs beef shortribs, 2 bone cut 2.5" thick)
• 1 med yellow onion, chopped
• 2 celery ribs, coarsley chopped
• 1 carrot, peeled & chopped
• 1 pkg fresh rosemary
• 1 pkg fresh thyme
• 1.5-2 bottles white wine
• 1 Tbls black pepper
• 2 Tbls kosher salt(1.5-2 tsp/pc)
• olive oil for browning
• Balsamic Glaze
• 6 garlic bulbs, split horizontally
• 1/2 cup brown sugar
• 5 sprigs of rosemary
• 4 cups balsamic vinegar
• 7 cups chicken stock (low or no sodium)
• 4 cups veal or beef stock low sodium (veal stock will give it more body)
• 1 stick butter

1. Generously salt & pepper meat, heat olive oil in a large pan to nearly smoking & add ribs. Turn heat down slightly & carefully brown meat on both sides (avoid scorching). Remove meat & place in a pan large enough to hold meat & vegetables. After the ribs are cooked, deglaze pan w/ white wine & reduce, scraping brown bits (if pan is too dark or scorched, skip this step). Pour deglazing liquid in braising pan w/ ribs. Cover ribs w/ chopped vegetables & herbs. Sprinkle a little more salt over ribs & mirepoix. Cover tightly w/ foil. Place in 350 F oven & bake for 3 hours until meat is fork tender. Start checking ribs after 2 hours, make sure you haven't lost too much liquid, if so add chick stock so it doesn't dry out. Remove & cool. Strain liquid, discard vegetables; skim fat & reserved braising liquid.
2. Glaze
3. While ribs are cooking, begin making glaze. In a large sauce pan, over med-high heat, melt butter. When it begins to foam add sugar & spread out over entire pan surface, then place garlic cut side down on top of sugar, add rosemary. Cook until sugar begins to caramelize, about 10-12 min. Once garlic & sugar have browned nicely add balsalmic vinegar, increase heat & reduce by 80% (the fumes will be a little much). After viegar has reduced add chicken stock, reduce by 1/2; then add veal or beef stock, reduce by 70% or until sauce is starting to tighten up a bit.
4. To Finish
5. In a large sauce pan, add ribs, 1 ladle of reserved braising liquid, 2 ladles of reduced glaze, 2 sprigs of rosemary; & reduced liquid around ribs until nicely glazed. Check for seasoning. Optional: swirl a couple of tablespoons of unsalted butter to add richness.

short, beef shortribs, yellow onion, celery, carrot, rosemary, thyme, white wine, black pepper, olive oil, garlic, brown sugar, rosemary, balsamic vinegar, chicken stock, veal, butter

Taken from www.epicurious.com/recipes/member/views/campiellos-balsamic-glazed-beef-short-ribs-50100333 (may not work)