Ingredients:
• 2 tbsp vegetable oil
• 3 1/2 to 4 pounds short ribs
• 1 bay leaf
• 2 sprigs fresh rosemary and 5 sprigs fresh thyme, tied into a bouquet garni
• 2 sprigs fresh flat-leaf parsley
• 2 small carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 2 medium shallots, diced
• 1 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1/2 cup ruby port or madeira
• 2 cups dry red wine
• Splash of Balsamic vinegar
• 1/2 head garlic, cloves separated and peeled
• 3 1/2 cups water
• 1 10g cube of porcini bouillon or beef bouillon*
• Chopped parsley and grated Parmigiano-Reggiano to garnish
• Salt and Pepper to taste
* (Alternatively, 3-1/2 cups of beef stock + 3 tbsp chopped dried porcinis will work)
Step 1 - Preheat and Sear: Preheat the oven to 325°F. Heat vegetable oil in a Dutch oven, and sear the short ribs until browned, then remove and set aside.
Step 2 - Sauté the diced vegetables until soft, then stir in the tomato paste and flour.
Step 3 - Deglaze the pot with the balsamic, red wine and port. Add the water, bouillon, all but one clove of the garlic, add the herbs, and return the ribs.
Step 4 - Cover and braise in the oven for 2 ½ to 3 hours until tender.
Step 5 - Shred or chop the meat off the bones, skim the fat, add remaining [chopped] garlic, and simmer the sauce to thicken. Adjust salt. You may wish to purée the sauce with an immersion blender before returning the meat. Just remember to remove the bay leaf first.
Step 6 - Toss with cooked egg noodles, or ladle on top of mashed potatoes, and top with fresh parsley and grated Parmigiano-Reggiano.
