20 (pieces) short ribs

4 onions, ¼ inch dice

1 bunch celery, ¼ inch dice

6 carrots, ¼ inch dice

1 bunch each sage, rosemary, thyme

1 bottle red wine (750ml)

4 cups whole peeled tomatoes

Beef stock



Season slabs of ribs generously with salt and pepper.   In a hot rondeau, sear all sides of meat.  Remove meat from pan and add vegetables and herbs, sauté until vegetables are soft.  Deglaze with red wine, cook 4-5 minutes, add tomato and cook 4-5 minutes.  Add enough stock to just cover ribs.  Braise ribs for 3 hrs or until they give no resistance, strain stock and add back to ribs and cool.

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Recipe provided by Plates Midtown