6 beef short ribs, about 14 to16 ounces each, bone in or boneless
(preferably grass-fed or Certified Angus)
4 whole sprigs thyme
1 tablespoon cracked black pepper
½ cup extra virgin olive oil
1 cup onion, diced
10 garlic cloves, crushed
½ cup carrot, diced
½ cup celery, diced
4 bay leaves
2 tablespoons rice wine vinegar
2 cups port
3 cups Barolo wine
6 cups veal stock
6 sprigs flat-leaf parsley
1 cup heavy cream
¼ pound butter
Kosher salt and freshly ground black pepper
Season the short ribs with 1 tablespoon thyme, cracked black pepper, and garlic cloves. Cover, and refrigerate overnight. Take the short ribs out of the refrigerator an hour before cooking, allowing them to get to room temperature. After 30 minutes, season them with salt.
Preheat oven to 425°.
When it’s time to cook the short ribs, heat a large Dutch oven and put in 3 tablespoons of olive oil. When the pan is very hot and almost smoking, place the short ribs in and sear until they are browned. Transfer them to a plate. Turn the heat down to medium and add the onion, carrot, celery, thyme springs, and bay leaves. Cook 6-8 minutes, until the vegetables begin to caramelize. Add the rice wine vinegar, port, and Barolo wine. Turn the heat up to high, and reduce the liquid by half. Add the stock and bring to a boil. Arrange ribs in the pot, in one layer. Place the parsley sprigs around the meat. Turn the oven down to 300°. Cover and braise in the oven for about 3 hours.
Let the ribs rest 10 minutes and then transfer them to a baking sheet. Turn the oven up to 400°. Place the short ribs in the oven for 10-15 minutes to brown. Strain the broth into a saucepan for use as a sauce to cover the browned short ribs after plating.
Courtesy of Shore Diner: 465 John Ringling Blvd, Sarasota