A Short Ribs Recipe with Executive Chef, Matthew Siegmund
2 Bone-In Short Ribs |1 Cup Onion (chopped) |1/2 Cup Celery (chopped) | 1/2 Cup Carrots (chopped) | 2 Tbl Tomato Paste | 3 Cups Beef Stock | 1/4 Cup Garlic Cloves (chopped) | ½ Cup Red Wine | Assorted Fresh Herbs of Choice | 2 Bay Leaves | ½ Tbl Black Peppercorns
Season Ribs with Salt and Pepper. Seared in sauté pan until well browned. Set aside.
Cook vegetables in pan until soft. Deglaze pan with red wine. Place ½ of the vegetables and herbs in a roasting pan, place meat on top of the vegetables and cover with the rest of the vegetables and herbs. Deglaze the pan with red wine and add to the roasting pan. Add stock, tomato paste, bay leaves and peppercorns.
Cover with aluminum foil. Cook in the oven at 350 degrees Fahrenheit until tender. Remove meat from pan. Drain broth from the vegetables and use as a base for a sauce.
For the herbs, Chef suggests using whatever you enjoy. After all, you’re making it…Bone Appétit!