Combine all the ingredients in an oven proof stock pot.  Bring to boil over high heat.  Reduce heat and simmer 45 minutes.<\/p>\n

\n
• 2 3\/4 lb short ribs, boneless, trimmed of excess fat, cut in 1 by 2" cubes<\/li>\n
• kosher salt, cracked pepper<\/li>\n
• canola oil<\/li>\n
• 1\/2 onion, minced<\/li>\n
• 1 carrot, peeled<\/li>\n
• 1 leek, white part only, sliced<\/li>\n
• 2 garlic cloves, minced<\/li>\n
• 3 thyme sprigs<\/li>\n
• 3 parsley sprigs<\/li>\n
• 2 bay leaves<\/li>\n
• 4 cups beef stock<\/li>\n<\/ul>\n
  \n
  1. Line a baking sheet with paper towels.  Season all sides of the meat with salt and pepper.  Heat some canola oil in a large skillet over high heat.  Add only some meat at a time, not to crowd, sear on all sides for about 5 minutes total.  Transfer to the paper towel.  Repeat with remaining meat.<\/li>\n
  2. Preheat the oven to 350 F.<\/li>\n
  3. Add the onions, carrots, leeks, garlic, thyme, parsley, bay leaves to the reduced wine sauce and toss well.<\/li>\n
  4. Add the short ribs and just enough stock to come just to the top of the meat.  Bring the liquid to a simmer, then cover.<\/li>\n
  5. Place in oven, reduce heat to 325 F.  Braise beef for 2 hours.<\/li>\n
  6. Remove the meat.  Strain the sauce, discard the vegetables.  Bring the liquid back to a boil, spooning off the fat as it rises to the top.  Strain the liquid over the meat and cover and cool.  Refrigerate at least 1 day or up to 3.<\/li>\n<\/ol>\n
     \n
     • 8 oz. fingerling ptotaoes,<\/li>\n
     • kosher salt<\/li>\n
     • black pepper<\/li>\n
     • thyme<\/li>\n
     • bay leaf<\/li>\n
     • garlic<\/li>\n
     • 8 baby carrots, cut in half lengthwise<\/li>\n
     • 4 oz. bacond, diced large<\/li>\n
     • 1 lb button mushrooms, kept whole<\/li>\n
     • butter<\/li>\n<\/ul>\n
       \n
       1. Preheat the oven to 375 F.<\/li>\n
       2. Place the potatoes in a large saucepan with 1 tbsp kosher salt, 1\/4 tsp cracked pepper,2 sprigs of thyme, 1 bay leaf, and 2 crushed garlic cloves.  Add enough cold water to cover with an inch to spare.  Bring to a boil, reduce heat and simmer 15 minutes.  Drain.  Transfer to a plate, discard seasoning.  Slice the potatoes in half.  Set aside.<\/li>\n
       3. Place the carrots in a saucepan with 1\/2 tbsp salt, 1\/2 tsp black pepper, 2 sprigs of thyme, 1 bay leaf, and 1 garlic clove, smashed.  Cover with 1 1\/2 inches of water to spare.  Bring to a boil.  Reduce heat and simmer for 5 minutes.  Drain, discard seasonings.<\/li>\n
       4. Spread bacon in a single layer on baking sheet and place in the oven.  Bake until almost crisp.  Drain on paper towel.<\/li>\n
       5. Heat 2 tbsp of butter in a skillet and saute the mushrooms until tender, seasoning with salt and pepper.<\/li>\n
       6. Place the beef and liquid into a large stock pot.  Warm the beef for about 10 minutes, until liquid.  Add the vegetables and return to the heat for 5 to ten minutes until heated through<\/li>\n
       7. Serve sprinkled with bacon.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

          1 bottle red wine, preferably a cabernet sauvingnon 1 onion, minced 2 carrots, peeled, diced 1 leek, white part only, sliced thin 2 minced shallots 1 cup sliced mushrooms 3 sprigs of thyme 6 sprigs of parsley 2 bay leaves 1\/2 tsp black peppercorns 3 garlic cloves, smashed Combine all the ingredients in an oven… Continue reading Braised Beef Short Ribs with Red Wine<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31,28],"tags":[224,72],"class_list":["post-447","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","tag-beef","tag-short-ribs","entry"],"_links":{"self":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts\/447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/comments?post=447"}],"version-history":[{"count":0,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts\/447\/revisions"}],"wp:attachment":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/media?parent=447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/categories?post=447"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/tags?post=447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}