Tyler’s Slow Roasted Short Ribs

• 4ea. short ribs, about 3 pounds in total
• 1 yellow onion, diced
• 1 carrot and 1 celery stalk, diced
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup red wine
• 1 1/2 cup Bone Broth or good unsalted chicken stock
• 5 sprigs marjoram
• 5 sprigs thyme
• 1/2 sprig rosemary
• 1 bay leaf

To make the Tyler’s Slow Roasted Short Ribs

1. Season short ribs with salt and coarsely cracked black pepper and sear until golden brown in olive oil

2. Sweat onions and garlic in drippings of short ribs, sweat is cook on medium heat and cook until tender no color to veg - about 30 minutes

3. Deglaze with wine and cook until almost dry

4. Place short ribs in a braising pan, cast iron dutch oven or crock pot with the one cup of chicken stock

5. Bruise the herbs and place over the short ribs

6. Cover the ribs with the veg

7. Place in a 400 degree oven for thirty minutes, if using crock pot high heat

8. Turn the oven down to 250 and cook until very tender

9. Ribs should be falling off of their bones - about 5 hours

TO FINISH

1. Strain juices from pan and scrape pan

2. Strain through a fine mesh sieve and add 4 tablespoons butter to make sauce simmer until butter is melted, whisk smooth

3. Baste ribs with buttered juices

4. Serve with Velvety Mashed Potatoes