Ingredients

 

• 1/3 cup canola oil

• 3 pounds bone in beef short ribs

• 1 tablespoon salt1 tablespoon pepper

• 3 tablespoons extra-virgin olive oil

• 1 yellow onion, peeled and chopped

• 1 large head garlic, peeled and chopped

• 3 small carrots, chopped

• 3 medium stalks celery, chopped

• 2 bunches thyme1 bunch rosemary

• 2 tablespoons whole black peppercorns

• 3 cups chicken stock

• 2 cups fresh tomatoes, rough sliced

• 1/3 cup tomato paste4 bay leaves

• 2 cup veal stock

• 2 cup chicken stock

 

DIRECTIONS: 

 

Heat the canola oil in a large sauté pan over medium-high heat. Season the ribs with salt and pepper and sear on all sides.Heat the olive oil in a separate large sauté pan over medium-high heat. Add the onions, garlic, carrots, celery, bay leaves, rosemary, black peppercorns and cook for 10-12 minutes to caramelize vegetables. Place short ribs and vegetables in a large pot.. Add the tomato paste, fresh sliced tomatoes and cover with veal and chicken stock and rosemary sprigs. Cover the pot and place in the oven at 375 degrees.Should take about 4 hours for the short ribs to get fork tender.Remove the short ribs from the liquid and strain the vegetables through a sieve.Put the jus back in the pot and set on stove to reduce. Add 3 tablespoon molasses and cook for about 15 minutes. Season with salt and pepper to taste. Then spoon over the short ribs when ready to serve.