Short Ribs with Frisee-Parsley Salad Recipe

• 2 1/2 pounds beef short ribs (about 3 English cut), trimmed of excess fat and cut into 3- to 4-inch pieces
• 3 tablespoons vegetable oil
• Kosher salt
• Freshly ground black pepper
• 1/2 large yellow onion, large dice
• 1 medium leek, large dice
• 2 medium carrots, large dice
• 2 celery stalks, large dice
• 1 cup dry red wine
• 4 cups low-sodium beef broth
• Frisee-Parsley Salad

1. Heat the oven to 300 degrees F and arrange a rack in the bottom third.
2. Pat the ribs dry with a paper towel and rub them with 1 tablespoon of the oil.
3. Season well with salt and pepper.
4. Let the ribs come to room temperature, about 30 minutes.
5. Once the meat is ready, place a Dutch oven or a large, heavy-bottomed pot over medium-high heat and add the remaining 2 tablespoons of oil.
6. When the oil shimmers, add the ribs and sear until well browned on both sides, about 4 to 5 minutes per side.
7. Remove the ribs to a large plate or baking sheet and set aside.
8. Reduce the heat to medium; add the onion, leek, carrots, and celery to the pot; and season with salt and pepper.
9. Cook, stirring occasionally, until the vegetables are tender and browned, about 8 minutes.
10. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until its reduced by half, about 5 minutes.
11. Add the broth and reserved ribs and bring the mixture to a boil.
12. Cover the pot with a tightfitting lid and transfer it to the oven.
13. Cook until the meat falls off the bone, about 2 1/2 hours.
14. Remove the ribs from the oven, transfer to a plate, and cover loosely with aluminum foil.
15. Strain the braising liquid through a mesh strainer into a medium bowl; discard the solids.
16. Using a large spoon or fat separator, skim the fat from the surface of the liquid and discard.
17. Return the braising liquid to the pot and keep it warm while you make the .
18. Serve the ribs with a bit of the braising liquid over or with the salad on the side.

beef short ribs, vegetable oil, kosher salt, freshly ground black pepper, yellow onion, carrots, celery stalks, red wine, lowsodium beef broth

Taken from www.chowhound.com/recipes/short-ribs-with-frisee-parsley-salad-10473 (may not work)