Braised Short Ribs

Ingredients

• 8 Bone In Beef or Bison Short Ribs
• 2 Onions, quartered
• 3 Ribs of Celery, roughly diced
• 2 Carrots, peeled and chopped
• 10 Sprigs of Fresh Rosemary
• 3 Fresh or Dried Bay Leaves
• 2 Whole Heads of Garlic, Split in half
• 1 Small Stick of Cinnamon
• 1 TBLS Black Peppercorns
• 4 Cups of Red Wine
• 4 Cups of Beef or Veal Stock
• Salt & Pepper, to taste
• Avocado Oil for searing

Directions:

1. In a large plastic container, combine the short ribs, quartered onions, diced celery, chopped carrots, fresh thyme, fresh rosemary, bay leaves, split garlic heads, cinnamon stick, and black peppercorns. Pour in the red wine and allow this mixture to marinate for 24 hours.
2. After marinating, remove the short ribs from the marinade and pat them dry with paper towels. Season both sides of the ribs generously with salt and pepper.
3. In a skillet, heat up some avocado oil over medium-high to high heat. Sear the ribs on both sides until they develop a nice brown crust.
4. Transfer the seared ribs to a separate roasting pan and set them aside.
5. In the same skillet where you seared the ribs, add about a cup of the marinade to deglaze the pan. Once deglazed, pour this mixture over the ribs in the roasting pan.
6. Add half of the remaining marinade and a generous amount of the vegetables from the marinade to the roasting pan.
7. Pour in the beef, veal, or chicken stock, and bring the mixture to a simmer on the stovetop.
8. Once it's simmering, cover the roasting pan with foil and place it in a preheated oven at 350°F (175°C). Allow the ribs to braise until the meat becomes tender and easily falls off the bone. This typically takes 3 to 4 hours.
9. Remove the short ribs from the braising liquid and set them aside.
10. To create a flavorful sauce, reduce the braising liquid by three-quarters on the stovetop. Season it to taste with salt and pepper, and then strain it.
11. Serve the short ribs with the reduced braising liquid as a delectable sauce.