- 10 lbs. boneless beef short ribs, trimmed of excess bones removed and trimmed of excess fat and gristle
- 1/4 cup vegetable oil
- 5 large onions, sliced
- 1 tablespoon tomato paste
- 12 medium garlic cloves, peeled
- 1 quart red wine
- 1 quart veal demi
- 6 large carrots, peeled and cut crosswise in 2-inch pieces
- thyme/bay leaf/parsley wrapped in cheesecloth
- salt & pepper
Preheat oven to 300 degrees.
Pat beef dry with paper towels. Add salt and pepper.
Sear all beef till golden brown in rondeau.
Reduce heat to medium. Add onion and cook, stirring often, until softened and barely browned. Takes about 12-15 minutes. If onions darken too quickly, add 1-2 tbsp water to pan.
Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes.
Add garlic and cook unit fragrant, 30-60 seconds.
Turn heat up to medium-high. Add wine and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes.
Add veal stock, carrots, cheesecloth of herbs. Add beef and any juices in the bowl. Cover and bring to a simmer.
Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
Allow to cool when cooked. Remove short ribs and portion into resealable bags into a fish tub. Take the braising liquid and discard the cheese cloth herbs.
Puree the half the braising vegetable to thicken the sauce.