Ingredients

• 2# of Bone in Beef Short Ribs – Use 2 .5 if big eaters
• 2 tbs Canola Oil
• 1 tsp kosher or sea salt
• ½ tsp Ground Black Pepper
• ¼ c small dice carrot
• ¼ c small dice celery
• ½ c small dice yellow onion
• 2 cloves garlic minced
• 1 14 oz can whole tomatoes with juice – pureed
• 1 ½ c – dry red wine
• 6 c veal stock or 5 c chicken stock or water with a cup of veal Demi- Glace
• Several sprigs of fresh thyme or ½ tsp dry
• 2 bay leaves

Instructions

1. Preheat oven to 325
2. Heat a 5 qt pot or large cast iron skillet over medium to high heat. (6 or 7). Add oil  
3. Season Meat with Salt and pepper Sear meat on all sides till gold brown. Remove meat and reduce heat. To medium
4. Add Carrots cool till soft, approximately 2 minutes stirring occasionally.
5. Add Celery and repeat, add onions and garlic.
6. Cook till lightly caramelized. Deglaze with wine. Reduce wine by half. Add pureed tomato and stock.
7. Add Bay leaves & thyme.
8. Cover and back for approximately 2 ½ hours or fork tender.
9. Remove ribs with a spoon. Reduce sauce till desired consistency.
10. Serve with Mashed Potatoes or Risotto and braised greens or roasted root vegetables.