Ingredients

Beef Short Ribs

6 pcs beef shortribs, 2 bone cut 2.5" thick)

1 med yellow onion, chopped

2 celery ribs, coarsley chopped

1 carrot, peeled & chopped

1 pkg fresh rosemary

1 pkg fresh thyme

1.5-2 bottles white wine

1 Tbls black pepper

2 Tbls kosher salt(1.5-2 tsp/pc)

olive oil for browning

Balsamic Glaze

6 garlic bulbs, split horizontally

1/2 cup brown sugar

5 sprigs of rosemary

4 cups balsamic vinegar

7 cups chicken stock (low or no sodium)

4 cups veal or beef stock low sodium (veal stock will give it more body)

1 stick butter

Preparation

Generously salt & pepper meat, heat olive oil in a large pan to nearly smoking & add ribs. Turn heat down slightly & carefully brown meat on both sides (avoid scorching). Remove meat & place in a pan large enough to hold meat & vegetables. After the ribs are cooked, deglaze pan w/ white wine & reduce, scraping brown bits (if pan is too dark or scorched, skip this step). Pour deglazing liquid in braising pan w/ ribs. Cover ribs w/ chopped vegetables & herbs. Sprinkle a little more salt over ribs & mirepoix. Cover tightly w/ foil. Place in 350 F oven & bake for 3 hours until meat is fork tender. Start checking ribs after 2 hours, make sure you haven’t lost too much liquid, if so add chick stock so it doesn’t dry out. Remove & cool. Strain liquid, discard vegetables; skim fat & reserved braising liquid.

Glaze While ribs are cooking, begin making glaze. In a large sauce pan, over med-high heat, melt butter. When it begins to foam add sugar & spread out over entire pan surface, then place garlic cut side down on top of sugar, add rosemary. Cook until sugar begins to caramelize, about 10-12 min. Once garlic & sugar have browned nicely add balsalmic vinegar, increase heat & reduce by 80% (the fumes will be a little much). After viegar has reduced add chicken stock, reduce by 1/2; then add veal or beef stock, reduce by 70% or until sauce is starting to tighten up a bit.

To Finish In a large sauce pan, add ribs, 1 ladle of reserved braising liquid, 2 ladles of reduced glaze, 2 sprigs of rosemary; & reduced liquid around ribs until nicely glazed. Check for seasoning. Optional: swirl a couple of tablespoons of unsalted butter to add richness.