La Caille
Yield 10 Short Ribs
Braising Liquid
- 5 cup Rich beef stock
- 1 cup Red wine
- ½ cup Tomato paste
- 1 fresh Rosemary sprig
- 1 fresh thyme sprig
Short Ribs
- 3.5 pounds Short Ribs
- 1 ½ cups EVOO
- Kosher salt
- Cracked black pepper
Preparation
For the short ribs: Coat the ribs in salt and pepper liberally. Heat oil in a heavy bottom pot and brown the ribs on all sides. Then remove ribs from the pot.
To make the braising liquid: and add red wine and tomato paste and bring to a simmer then add beef stock, and fresh herbs. Bring to a boil.
Cooking the ribs: Add the ribs back in to the hot braising liquid and put in to a 200F degree oven and cook for 18 hours
