5 lbsÂ boneless beef short ribs
2 qrts brown beef stock
1 Vidalia onion
4 stalks of celery
5 cloves of garlic
1 bottle red wine, reduced by half
1/2 bunch fresh thyme
1/2 sprig of fresh rosemary
Salt and Pepper
Grape-seed oil or canola oil
– Â Preheat oven to 250*F
– Season the short ribs with salt and pepper and sear them in a sautÃ© pan, make sure top get good color on all sides. Place in large Pyrex pan.
– At the same time reduce the bottle of red wine by half add the garlic and the herbs towards the end.
– In the same pan that you seared the beef in, sautÃ© the vegetables, be sure to get a little color on them you can rough chop the veggies. Add the stock when the vegetables have color simmer for five minutes and then pour liquid over the beef, add the red wine cover with aluminum foil poke a hole in each end and place in the oven for 3- 4 hours, rotate the pan half way through.
– When the short ribs are fork tender, you stick them with a fork and they slide of easily, drain 3/4 of the liquid thru a fine sieve and reduce on the stove top until sauce consistency.
Serve the short ribs with whipped potatoes, creamy polenta or grits – just be sure to put a generous amount of sauce over the short ribs when you serve them.