Recipes

Category:	Main Course
Ingredients:	1 pound short ribs 3 tablespoons vegetable oil 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced Spanish onions 1 tablespoon tomato paste 1 tablespoon flour 1 cup cabernet sauvignon 1 sprig rosemary 1 sprig parsley 1 sprig thyme 2 bay leaves 2 tablespoons chopped garlic 4 cups beef stock salt and pepper
Preparation:	Both the ribs and biscuits can be made up to two days ahead. salt and pepper Pre heat oven to 375°. Season short ribs with salt and pepper and brown on each side in oil over medium heat. Remove short ribs; add carrots, celery, onions and cook until onions turn golden brown. Add tomato paste and flour; cook for 2 minutes. Return short ribs to pot after deglazing it with wine. Cook until wine is reduced by two-thirds. Tie rosemary, parsley, thyme and bay leaves together to create a bouquet garni and add to pot, along with garlic. Bring to a boil and cover. Transfer to oven and cook until the meat is fork tender, about 1 hour. Transfer short ribs to a large platter. Strain liquid in pot through a fine sieve into a medium saucepan. Reduce liquid over medium heat, until it thickens to a gravy consistency. Pull meat from the bones and shred with a fork. Add 1 1/2 cups of gravy to meat and combine well. Reheat in oven for 5 minutes. Split biscuits and place 1 tablespoon of short rib mixture on top of biscuit halves and serve.

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