Recipe by Peloton Culinary & Catering
Pre-heat your oven to 400 degrees
Generously season the short ribs with salt & pepper.
In a heavy, oven proof pot, add the oil. When the oil is hot brown the ribs. When completely brown remove the ribs and set aside.
Reduce the heat and add the vegetables and herbs, brown the vegetables for 7 – 10 minutes then add the tomato paste and cook for an additional 2-3 minutes constantly stirring.
Deglaze with the wine and reduce by ½.
Add the beef broth and cover the pot tightly and place in the oven until meat is fork tender, approximately 2 hours. Let the mixture cool rest overnight in the refrigerator.
The following day warm the mixture and remove the meat.
Reduce the liquid until a sauce consistency is achieved and strain through a fine mesh strainer. Check for seasoning with salt and pepper.