Original recipe by Wildfire Steaks, Chops & Seafood
4 - 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced ½" thick
1 lb cubed onions, 1" square
12 oz sliced celery, ½" thick
¼ cup sliced garlic cloves, 1/8" thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice
Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides.
Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables.
Caramelize vegetables, then add garlic and herbs and cook for two more minutes.
Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil.
Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.
Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot.
My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy. It is an absolute must do! Salvage as much of the sauce as possible, as the sauce makes for great leftover meals!
Serve with roasted root vegetables and mashed potatoes (with sauce, too!). Sprinkle with chopped parsley.