Short Ribs

• 4-6 lbs short ribs, trimmed and cut into 6 pieces
• olive oil to coat the pan
• 1 handful of leeks, diced (or 1 small onion, diced)
• 1 carrot, diced
• 2 ribs celery, diced
• 3 garlic cloves, smashed
• 1 bunch thyme
• 2 sprigs of rosemary
• 2-3 bay leaves
• 2 cups red wine
• 2 quarts beef or veal stock
• black pepper to taste
• salt to taste

Garish Options

• olive oil
• lemon juice
• 1 small package micro greens
• balsamic syrup

Suggested Sides

• mashed potatoes
• rice
• noodles

Special Equipment

• ovenproof pot
• butcher's twine
  

1. Preheat oven to 300°
2. Season ribs on all sides with salt and black pepper.  Use one piece of butcher's twine for each rib and tie ribs securely
3. Heat oil in a large, heavy ovenproof pan over high heat, then add ribs and brown on all sides. Transfer ribs to a plate with some of the cooking juice.  Leave enough juice in the pan to cook vegetables
4. Add leeks (or onions), celery, carrots and garlic to the same pan and sauté, stirring often, until lightly browned, about 5 minutes
5. Add the short ribs back to the pan and add red wine, scraping any browned bits from bottom of pan. Add thyme, rosemary and bay leaves. Reduce wine by three-quarters until thick and slightly syrupy, about 15 minutes. turning ribs to be sure all sides are coated with wine
6. Add beef or veal stock and/or enough water to cover ribs. Bring to a simmer
7. Cover with foil, and braise in the oven at 300° until meat is fork-tender, about 1½ - 2 hours. Reserve juices for plating
8. Allow to cool in braising liquid to retain moisture and flavor
9. Remove strings carefully and plate on a bed of mashed potatoes, noodles or rice