Short ribs are a fantastic dish and are served best when prepared a day or two in advance. This makes them ideal for dinner parties or gatherings because they requires very little day-of prep. Always a crowd-pleaser.
6-8 bone-in short ribs (or roughly 2 per person)
All Purpose Slavo Salt
2 yellow onions rough chopped
4 carrots rough chopped
4 stalks of celery rough chopped
4 cloves fresh garlic crushed
6oz tomato paste
1 tbl fresh thyme chopped
1 sprig rosemary chopped
2 bay leaves
1 bunch parsley whole
2 quarts beef broth
1 pint veal demiglace
1 bottle heavy red wine (we like syrah)
Preheat oven to 275. Get a large roasting pan over the stove screaming hot and add in grapeseed oil. Season short ribs generously with All Purpose Slavo Salt. Sear in pan for 2-3 minutes on all sides and set aside.
Add onions into roasting pan and cook 2-3 minutes until they become translucent. Mix in carrots, celery and garlic. Continue cooking until softened and cooked through (about 5 minutes). Add 6oz of tomato paste and continue to cook on stovetop another 2-3 minutes. Add one bottle of heavy red wine and reduce volume by half. Stir in demiglace and 1 quart of beef broth. Place short ribs back in pan and add additional beef broth so they are just covered. Add herbs (rosemary, thyme, bay leaves and parsley) and then cover pan snugly with aluminum foil. Place in oven for 4 hours.
Remove from oven and place in refrigerator overnight. Th next day, remove any solidified fat that has risen to the top with your hands and discard. Reheat in oven at 300 or on stovetop until hot (internal temp should be 145). Enjoy.