too short ribs

 

















The ingredients you will need:
4 pieces of short rib (about 2# with the bone in)

(for the marinade... just mix this together and let the short ribs soak in it overnight)
1 cup red wine
2 celery branch rough chopped
2 bay leaves
2 cloves garlic
black pepper

(for the braise)
dutch oven
the short ribs dried off and seasoned with salt and pepper  
the short rib marinade
1 oz olive oil
1 cup diced yellow onion
2 cups carrot large cut
1 bulb garlic with the top cut off and smeared with bacon fat
1 medium tomato diced
1 tsp diced fresh rosemary

(and for the sauce)
2 cups chicken or beef stock
4 oz red wine
everything from the braising pot after you remove the short ribs and skim off the fat
4 oz mushrooms... I used king oyster mushrooms
1 T butter
salt and pepper

You can start by getting your dutch oven hot on the stove and preheating the oven to 325°. Now pour the olive oil in the pot when it starts to smoke add the short ribs. Turn the heat to medium and brown the meat on all sides. Once you've done that remove the shorties from the pot and reserve the excess fat. Return the pan to the heat and add the onion and carrots allow them to get a bit of color. Add the tomato and rosemary. Once the pot starts to stick place the shorties back in along with the marinade and garlic put the lid on and stick it in the oven. It should take about 2.5-3 hours depending on how tender you like the meat.

After the shorties have reached your desired tenderness remove the from the bone and set aside. Add your stock to the pot, while you let it simmer for five minutes or so, and scrape all the caramelized bits off of the pot and into your sauce... then strain it skim off the fat and set aside.

In a hot sauce pan toss a bit off the beef fat, the mushrooms, and a pinch of salt. Cook until the mushrooms start to caramelize then add the red wine, burn off the alcohol and pour in the stock/braising liquid. Let this reduce by about half then put the shorties back in the pan to warm up. Once they are hot plate'em, perhaps with some pomme puree or roasted root veggies, whisk the butter into the sauce season the sauce and pour it on top. 

I always like to top the too short ribs with some flat Italian parsley... they should be really good.