5 lbs Short Ribs
4 Celery Ribs
3 Carrots
1 Onion
1 Head Garlic
10 sprigs Thyme
10 Sprigs Parsley
5 Sprigs Rosemary
1 Bay leaf
3 T Flour
1 T Tomato Paste
1 T Avocado Oil
1 Bottle Cabernet Sauvignon
4 cups Beef Stock
Salt and Pepper TT
1. Generously season short ribs on all sides with salt and pepper. 5 lbs Short Ribs, Salt and Pepper TT
2. Dice your celery, carrots and onions. Set aside. 4 Celery Ribs, 3 Carrots, 1 Onion
3. To a heavy bottom pot add 1-2 tablespoons of cooking oil. Sear your short ribs on all sides in batches if needed. Set aside. 1 T Avocado Oil, 5 lbs Short Ribs
4. In the residual fat, sauté your vegetables until softened then add the garlic and cook a few more minutes. 4 Celery Ribs, 3 Carrots, 1 Onion
5. Add your tomato paste and flour and cook until deepened in color. Deglaze with red wine and cook until wine has reduced by half. 3 T Flour, 1 T Tomato Paste, 1 Bottle Cabernet Sauvignon
6. Add back in the short ribs, beef stock, garlic, thyme, rosemary, bay leaf, and parsley. 4 cups Beef Stock, 1 Head Garlic, 10 sprigs Thyme, 10 Sprigs Parsley, 5 Sprigs Rosemary, 1 Bay leaf
7. Cover with a parchment lid or loosely cover with a pot lid. Transfer to 325°F oven and cook for three hours.
8. Strain out the vegetables from your braising liquid and reduce the strained liquid until thickened. Pour thickened sauce back over short ribs.
Potato Puree
1. Peel, dice and boil potatoes in heavily salted water until very tender. Pass through a fine mesh sieve. 2 Russet Potatoes
2. Stir in melter butter and warmed heavy cream. Season more if needed, 1 stick Butter, melter, ¼ cup Heavy Cream, warmed
Green Beans Almondine
1. Drop green beans in heavily salted boiling water for 3 minutes. Transfer to Ice bath. 10 oz green beans
2. Heat butter and almonds in a sauté butter until golden, add garlic and green beans and cook until green beans are heated through. 1 T Sliced Almond, 1 T Butter, 2 garlic cloves, minced
3. Transfer green beans do a dish and season. Spoon on butter toasted almonds.S
5 lbs Short Ribs
4 Celery Ribs
3 Carrots
1 Onion
1 Head Garlic
10 sprigs Thyme
10 Sprigs Parsley
5 Sprigs Rosemary
1 Bay leaf
3 T Flour
1 T Tomato Paste
1 T Avocado Oil
1 Bottle Cabernet Sauvignon
4 cups Beef Stock
Salt and Pepper TT
1. Generously season short ribs on all sides with salt and pepper. 5 lbs Short Ribs, Salt and Pepper TT
2. Dice your celery, carrots and onions. Set aside. 4 Celery Ribs, 3 Carrots, 1 Onion
3. To a heavy bottom pot add 1-2 tablespoons of cooking oil. Sear your short ribs on all sides in batches if needed. Set aside. 1 T Avocado Oil, 5 lbs Short Ribs
4. In the residual fat, sauté your vegetables until softened then add the garlic and cook a few more minutes. 4 Celery Ribs, 3 Carrots, 1 Onion
5. Add your tomato paste and flour and cook until deepened in color. Deglaze with red wine and cook until wine has reduced by half. 3 T Flour, 1 T Tomato Paste, 1 Bottle Cabernet Sauvignon
6. Add back in the short ribs, beef stock, garlic, thyme, rosemary, bay leaf, and parsley. 4 cups Beef Stock, 1 Head Garlic, 10 sprigs Thyme, 10 Sprigs Parsley, 5 Sprigs Rosemary, 1 Bay leaf
7. Cover with a parchment lid or loosely cover with a pot lid. Transfer to 325°F oven and cook for three hours.
8. Strain out the vegetables from your braising liquid and reduce the strained liquid until thickened. Pour thickened sauce back over short ribs.
Potato Puree
1. Peel, dice and boil potatoes in heavily salted water until very tender. Pass through a fine mesh sieve. 2 Russet Potatoes
2. Stir in melter butter and warmed heavy cream. Season more if needed, 1 stick Butter, melter, ¼ cup Heavy Cream, warmed
Green Beans Almondine
1. Drop green beans in heavily salted boiling water for 3 minutes. Transfer to Ice bath. 10 oz green beans
2. Heat butter and almonds in a sauté butter until golden, add garlic and green beans and cook until green beans are heated through. 1 T Sliced Almond, 1 T Butter, 2 garlic cloves, minced
3. Transfer green beans do a dish and season. Spoon on butter toasted almonds.S