Archer Red Wine Beef Shrort Ribs

Red Wine Braised Beef Short Ribs

12# Beef Short Rib, cut into 3' slabs

300g Prunes

300 ml Red wine

400g Onion, large dice

300g Carrots, batons

200g Turnips, large dice

250g Leeks, large dice

1# Smoked Beef Sausage

10oz Porchini Mushrooms, dried (soaked)

300g Panchetta, diced

1/2 # Marrow Bone, cut into chunks

2qt Veal Stock

1qt Beef Stock

150g Tomato Product

Thyme, Bayleaf, Parsely

150g Roux

-The day before soak the short ribs in 1 bottle red wine.

Toss the vegtables and marrow bones with salt and pepper. Roast in a 425F oven until well colored. 

Remove the short rib out of the wine, season and sear in a pan. Deglaze the pan with wine each batch of searing. Render the panchetta and remove. Add the tomato product and cooked until a paste. Add the stock and bring to a boil. Stri in the roux, bring to a boil and simmer for 20 minutes. Place the meat and all vegtable into a roasting pan pour the liquid over to cover 3/4 of the way up the side of the meat. Bring to just a boil on the stove, cover with foil and brasie in an oven at 325F. This will take 3 to 3 1/2 hours, cook until tender.