Braised Beef Ribs

Step 1... Seasoning the Ribs

10lbs of Beef Ribs

Salt

Pepper

Garlic

Paprika

Step 2... Braising Ingredients

3 Tbsp Oil

2Tbsp Garlic (minced)

3c Celery or Celery Root

3c Onions

1c Parsnips

1each Fennel Bulb (Diced)

2 Heirloom Cherry Tomatoes (cut in half)

1/2 bunch of Fresh Thyme

1/2 bunch of Fresh Rosemary

Step 3... Deglazing and Simmering

1c Red Wine

4c Beef Broth

Roasted Vegetables

1/4c Oil

1lb Yukon (Yellow) Potatoes (quartered)

3c Tri Colored Carrots

3c Brussel Sprouts (cut in half)

2c Cauliflower (cut into small florets)

1 each Red Bell Peppers (large diced)

1Tbsp Salt/Pepper

1tsp Garlic

1/4c Shaved Parmesan (to be used after

the vegetables have roasted)

For the Ribs

Pat the ribs dry and season them with the Salt, Pepper, Garlic & Paprika and setting them in the the refrigerator for a few hours. (they can also sit overnight if necessary)

For the Braising

• Begin by heating the oil over Medium Heat in a large pot and adding the ribs with the “bone side” facing up.

• Once the Ribs have browned on one side, add the aromatics from step 2 to the pan and allow them to begin sweating.

• After about 10 minutes, deglaze the Ribs and aromatics with the red wine to release the browning form the bottom of the pan.

• Add the Beef Broth and cover the pot with a lid to allow the ribs to simmer.

NOTE.... Check the heat on the ribs to ensure that its not too high; the the liquid is boiling rapidly, turn the heat down so that the sauce simmers which will ensure that ribs remain moist and tender.

For Roasting the Vegetables...

NOTE... For the best use of time after the Ribs have cooked for about 1.5 hours, begin roasting the vegetables. this will help ensure that they finish cooking around the same time that the ribs are done.

• To roast the vegetables, add the vegetables onto a cooking sheet and drizzle them with the oil.

• Sprinkle them with the Salt, Pepper, and Garlic and give them a stir to ensure that they’re well coated.

• Toss them in the oven at 400/F for about 20-25 minutes and check them to make sure they’re done.

• Once they’ve finished, remove them from the oven and allow them to cool.

For Plating

Once the ribs have finished simmering, allow them a few minutes to rest.

As the ribs rest, begin plating by adding the roasted vegetables in the center of the plate and top them with the Parmesan.

Once they’ve rested, cut them into portions and place them over top of the roasted veg.

Spoon some of the braising veg and sauce over top of the ribs and enjoy!