1 lb Beef Short Ribs
1 Carrot peeled, and cut in one inch piece
3 Shallots, peeled and sliced
1 Celery stalk, cut in one inch piece
5 sprigs of thyme
3 cloves of garlic
3 cups of Rhone Valley Wine
2 qt chicken stock
Portion the ribs four – 4oz portions.
Layer the ribs, vegetables and thyme with the wine in a pan and cover let marinate for 24 hours.
Separate the wine, vegetables and short ribs.
Pat dry the short ribs, then season the meat with sea salt and black pepper.
Sear the ribs in a large pan on all sides until dark brown.
Remove the ribs from the pot and add the vegetables and roast until caramelized.
Add the wine to the vegetables and reduce by half while skimming off the foam.
Return the short ribs to the pot and add the chicken stock.
The stock needs to cover the ribs, let cook at a simmer for 2 ½ hours or until tender. You can stick a fork in it and if it slides out with out effort they are done.
Remove the ribs and lightly season them with sea salt.
Then strain the stock to remove the vegetables and return the stock and reduce it by two thirds. This will be your stock for your ribs.