Braised Short Ribs (Slow-Cooked)

4 Servings

Ingredients:

• 4 beef short ribs, trimmed
• course salt
• 1 ounce vegetable oil
• 4 ounces standard mirepoix, large dice
• 1 ounce tomato paste
• 2 ounces dry red wine
• 16 ounces brown veal stock, more as needed
• 1 bay leaf
• 1 pinch of dried thyme

Method:

1. Pat ribs dry with paper towels.
2. Season liberally with salt and season to taste with pepper.
3. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. 
4. Heat oil in an appropriate sized pan over medium-high heat until the oil starts to shimmer.
5. Sear the ribs on all sides and reserve.  Take care not to let the sucs burn.
6. Reduce the heat to medium and caramelize the onion and carrot portion of the mirepoix.
7. Add the celery and sauté until soft.
8. Add the tomato paste and cook until darkened and aromatic, about 1 minute.
9. Deglaze with wine and reduce au sec.
10. Return ribs to the pan and add enough stock to cover the ribs by one-third.
11. Add the bay leaf and thyme.
12. Start the pan in a cold oven with the lid slightly ajar to allow some evaporation.
    
13. Set the oven temperature to 200˚F and allow the braise/stew to slowly warm to 120˚F over two hours.
    
14. Raise the oven temperature to 250˚F so that the stew slowly warms from 120˚F to 180˚F.
15. After an hour, check the meat every half hour until the meat is fork-tender.
16. Remove the meat and strain and then reduce the liquid or thicken it to the desired consistency.
17. Season the sauce and serve with the ribs.