4 lb. short ribs
½ medium yellow onion
1 rib of celery
2 cloves garlic
3 sprigs thyme
4 parsley stems (if available)
8 whole black peppercorns
3 bay leaves
3 Tbsp. vegetable oil
½c. red wine
2 quarters veal stock
salt and pepper
Preheat the oven to 360°F.
Preheat a thick-bottomed pan on medium-high heat.
Season the short ribs on all sides with salt and pepper. Place the short ribs, fat
side down, into the hot pan (should sizzle pretty well at this point).
Sear the meat well on all sides. Make sure not to have too much meat in the pan at
once, giving adequate room to each piece.
When all of the short ribs are seared, transfer them into an oven-proof dish that
can comfortably fit all the pieces. Set the searing pan to the side.
Clean, peel and cut all of the vegetables into even, medium-size pieces. Add all
the vegetables, peppercorns, thyme and parsley stems into the searing pan. Over medium
heat, sweat the vegetables gently while scraping the fond—burnt bits—off
the bottom of the pan for 4–5 minutes.
Add the red wine and let reduce by half while scraping the bottom of the pan. Add
veal stock and bring up to 160–180°F.
With a slotted spoon, fish out the vegetables and place them around the short ribs.
Ladle the veal stock onto the short ribs until it goes about ¾ way up onto the
Wrap the pan in aluminum foil or cover with a lid and place into the preheated
oven. Check the ribs for level of doneness after 2 hours, but depending on the size,
it will take up to 4–5 hours. Try inserting a knife in next to the bone; if the
meat gives away easily, they are just about done. Pull them out of the oven and let
rest in the braising liquid.
Making the sauce:
Strain the liquid from the braising into a wide pot and set over medium-low heat.
Using a tea strainer or spoon, keep skimming the "scum" that raises to the top
while the liquid slowly reduces. The amount you reduce the liquid will depend on the
quality of the stock. Keep tasting as you reduce; you want it to be powerful but not
to get overly salty. Alternately, you could thicken the sauce with cornstarch or
Season with salt, pepper and red wine vinegar if needed. Finish with a little bit of