Who u calling a shortrib!?!?!

Hey guys. So if you read my tweets or any of my face book post you would know that i am working on a a new menu!!!! I have blogged in the past about how important it is to change the restaurant menu and how complicated it can get. Well i find my self (at last) in a good place. I have been working on the new menu for some time and finally feel good about where its going. The star of the menu is most definitely the SHORT RIBS!!!! Nothing can warm you soul like a slow braised short rib on a cold day. I think short ribs tend to be a little under appreciated, i wanted to do them justice. When i work on a new menu i first take into acount the season (thats obvious... right?) i next think about my custome, what do they want>? who are they and why are a here? (besides how great the food is) well alot of the customers are from the local area and they just want to get out and have some great food. But there is a lot of hotel guest who dine in the restaurant and they need to be addressed to. I think the short rib brings a feeling of comfort, warmth and love. To be hones the main ingredient in this dish is time and time ='s love!!!! I braise my short ribs for 4 hours at 350. They fall right off the bone. ok so i know you wan the recipe soooooo i'll give it to you!!!

You need

2 sets of full bone short ribs. (apx a 6 inch bone)

3 carrots

1 red onion

10 cloves garlic

1/2 can tomato paste

4 stalks of celery

2 48oz cans of beef stock (equal parts water)

8 stems thyme

2 cups red wine

1 cup vegetable oil

1/2 cup olive oil

so in a medium size pot heat the oil over high heat

season your short ribs with lots of fresh ground black pepper and a little kosher salt (dont go crazy on the salt, the beef stock is full of salt)

ok so now sear the ribs in the pan one at a time. The ribs should be dark brown and crisp on all side. Remove from the pot and set aside. Rough dice the onions, celery and carrots (no need to peel the carrots just give them a good washing) Discard 1/2 of the oil in the pan and keep the remaining oil in the pan. Place it back over a low flame. Throw in all the vegetables including the garlic and thyme. Cook vegetables until they are canalized. Now add the tomato paste and cook for 3 more minutes. Now its time to add the red wine. Get a wooden spoon and get all that flavor off the bottom of the pan. Now add the beef stock and equal parts water. Place the ribs back in the pot. Bring to a simmer. Now cover and place in a 350 over for 4 hours or until the ribs are fork tender.

Remove the ribs from the pot BE CAREFUL!!! they are soooo tender. Place them on a rack and refrigerate. Strain the braising liquid and reduce by 1/2 over medium heat. (you can toss those old vegetables) You need to skim the fat off the top.

So now the ribs are still a little worm but they are cool enough to handle and a little more firm. Heat a large skillet over high heat. Add 1/2 cup olive oil. Place the short ribs (bone up) in the pan and cook until they get a crisp brown exterior... do this on all sides. Now place them back in the over for 5 min. Remove the pan from the oven and without dropping the short ribs, drain the oil. Now slowly add the reduced braising liquid to the pan and let cook until the liquid looks thick..APX 5 min.

OK that's it!!!

Place them on top of mash potatoes and roast vegetables and serve. I also like to sprinkle fresh oregano onto of them!!! yummmmmmers beotch

Just some tips. If you don't want to sever the whole rack... after they come out of the fridge cut into individual portions.