INGREDIENTS:
4 short ribs
Pinch of both salt and pepper
2 tbsp olive oil
2 large carrots- large chop
3 stalks of celery- large chop
1 onion- large chop
2 tbsp tomato paste
4 cloves garlic
1 cup dry red wine
3-4 cups beef stock
2 tbsp fresh parsley- stems attached
1 tbsp fresh thyme- on stem
2 bay leaves
1 tsp peppercorns
1 tsp allspice
2 tsp cloves
1 tbsp cornstarch
3 tbsp butter
2 tsp apple cider vinegar
2 tbsp chives- finely chopped
Season the short ribs generously with both salt and pepper.
Heat a large pot over high heat, add oil, once hot, add seasoned short ribs. Sear them on all sides and take out of the pot- set aside.
Add the chopped carrots, celery and onions into the heated pot, stirring occasionally for 4 minutes. Add in the tomato paste and mix to cover all cooking veggies.
Deglaze the pot with red wine and place seared short ribs back into the pot. Fill the pot with beef stock until about ¾ the way up the meat. Top with parsley, thyme, bay leaves, peppercorns, allspice and cloves. Cover with a piece of parchment paper (cut to the size of the pot) then place the lid over the top and put into the oven at 275 degrees F for 3.5 hours.
Remove the ribs and strain the liquid (taking out all the veggies and herbs) reserving only the liquid back into the pot. Add in 1 tbsp cornstarch and whisk well to combine. Simmer, uncovered for 5-10 minutes until sauce thickens. Add in butter, once melted, stir and add apple cider vinegar.
Serve with mashed potatoes and finely sliced green onions.