Melt-Off The Bone Tender

• prep time: 30 minutes
• cook time: 3 hours
• total time: 3.5 hours

Servings: Dinner for 4

Ingredients:

• 8 Beef Short Ribs
• 6 Carrots
• 6 Celery Stalks
• 1 Yellow Onion
• 1 Bunch Asparagus
• 1 can tomato paste
• 1 lb. Mini Potatoes
• 500 mL beef stock
• 1/2 Fennel Bulb
• 6 garlic cloves
• 750ml Red Wine (cab sav preferably)
• Grapeseed Oil
• Salt & Pepper

Instructions:

1. Preheat oven to 300F
2. Heavily season beef ribs with salt and pepper
3. Sear beef ribs on all sides in an oven-friendly hot pan with grapeseed oil
4. Chop carrots, celery, fennel, garlic, and onion
5. When all sides of beef ribs are browned, remove beef ribs from and set aside
6. Turn pan heat to medium-low and add carrots, celery, fennel, garlic, and onion and cook until soft
7. Add tomato paste to vegetable mixture and mix to coat
8. Add beef stock and red wine (you may not be able to add all of the red wine, but ensure ribs are submerged and then you can add more wine later)
9. Submerge beef ribs into the stock and bring to a boil
10. Cover the pan and put in the oven cooking for approximately 2 hours
11. Peel asparagus
12. Then remove from oven and add potatoes, add remaining red wine to the pan and cook for another hour
13. With 15 minutes remaining, boil water for asparagus
14. Remove pan from oven, then remove beef ribs from the pan and cover with tinfoil
15. Remove the potatoes from the pan and place on a tinfoil lined cookie sheet (push down on them to break/smash them)
16. Strain the liquid from the vegetables
17. Place veggies aside and cover to keep warm
18. Return liquid to the pan and bring to a boil
19. Reduce until you have reached your desired consistency (approximately 10 minutes)
20. Broil potatoes for 7-9 minutes until they are charred
21. Add asparagus to boiling water and boil until fork tender (about 8 minutes)
    buon appetito