Spices & Sprinkles

Ingredients:

• 2-3 lbs. short ribs (other cuts like chuck also work well, I like to cut them into about short rib size to have more sear on all sides and plating)
• 2 T salt
• 1 T black pepper
• 1 yellow onion, diced
• 2 celery stalks, diced
• 3 large carrots, diced
• 10 garlic cloves
• 2 T tomato paste
• 1/2 bottle acidic red wine (Pinto Noir)
• 1 T worcestershire sauce
• 7 sprigs thyme
• 3 sprigs rosemary
• 1 t oregano
• 2 bay leaves
• 3T fresh chopped parsley + more for garnish
• 4 cups beef broth
• 2 T cold butter

Directions:

1. Let the beef come up to room temperature for about 30 minutes.
2. Pat the beef dry and generously season with salt and pepper.
3. Sear the beef in a dutch oven on all sides, remove and set aside.
4. Add the onion, celery, and carrots to the dutch oven and sauté for about 10 minutes or until they have some color.
5. Add garlic and sauté for about another 3 minutes or until the garlic becomes fragrant.
6. Add tomato paste and cook until the tomato paste deepens in color.
7. Deglaze the pan with red wine and cook for about 5 minutes.
8. Add worcestershire sauce and herbs and cook for about another 5 minutes or until it is slightly reduced.
9. Add the beef back into the dutch oven and add the beef broth, bring to a boil.
10. Braise in the oven at 275 for about 3 hours.
11. Strain out the liquid and reduce (about 20 minutes). Emulsify with cold butter.

Best served with mashed potatoes and brocolinni.