Ingredients

• 2 oz. Salad Oil
• 4 pounds Short Ribs
• 1 cup Onion, Small Dice
• ½ cup Carrot, Peeled And Small Dice
• ½ cup Parsnip, Peeled And Small Dice
• ½ cup Celery, Small Dice
• 1 tsp Chopped Garlic
• 1 cup Red Wine
• 1 ½ cup Water
• 1 ½ cup Demi Glace
• 2 sprigs Rosemary
• 1 bay leaf Bay Leaf
• 2 sprigs Thyme
• 1 Tbsp. Kosher Salt
• 1 Tbsp. Ground Black Pepper

Method:

Heat oil in large pan over high heat until almost smoking. season with salt & pepper then sear each side of the short rib until browned well. Remove meat and place in a deep roasting pan. Next, cook onion, parsnip, celery, carrot, and garlic in the roasting pan, stirring regularly, until evenly caramellized.

Add red wine to the hot pan and deglaze the bottom of the pan. Once all fond is removed, add the remaining liquids and bring up to a boil. Pour the hot braising liquid over the ribs in deep roasting pan. Wrap the herbs in cheesecloth sachets and place in pan. Tightly wrap roasting pan with aluminum foil, crimping the edges to seal. Cook in a 350° convection oven with high fan for 3 hours. Remove from the oven and peel back a corner of the foil, check shortribs with tongs for tenderness. If nice and tender, remove foil and let rest 30 minutes on an open table. place in first refrigerator and let cool for 24 hours.

Root Vegetable Demi

• 1 cup Tomato Basil Sauce
• 1 tsp Beef Consomme

After fully cooled, remove the meat from the pan, put it in a container and put remaining liquid and vegetables into a large sauce pot. Add the tomato sauce and consomme and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, stirring frequently. Remove from heat then refrigerate.