These short ribs are roasted with Hickory hardwood, then braised until tender in spices and a dry red wine. Beef ribs — it’s what’s for dinner!
4 Teaspoon salt
6 Rack Bone-In Beef Short Ribs
1/4 Cup extra-virgin olive oil
1 Bunch Fennel, fronds, stems & core removed
1 Whole Leeks, white part
1 1/2 Cup onion
4 Cup Celery
2 Whole Carrots, fresh
3 Whole garlic
2 Tablespoon tomato paste
25.4 Ounce Red Wine
1 Teaspoon black pepper
1 As Needed rosemary sprigs
thyme sprigs
1 Tablespoon brown sugar
6 Cup beef stock
1 Teaspoon salt
6 Rack Bone-In Beef Short Ribs
1/4 Cup extra-virgin olive oil
1 Bunch Fennel, fronds, stems & core removed
1 Whole Leeks, white part
1 1/2 Cup onion
4 Cup Celery
2 Whole Carrots, fresh
3 Whole garlic
2 Tablespoon tomato paste
25.4 Ounce Red Wine
1 Tablespoon salt
1 Teaspoon black pepper
1 As Needed rosemary sprigs
As Needed thyme sprigs
1 Tablespoon brown sugar
6 Cup beef stock