Ingredients

4-6 Short Ribs, bone in.

2 Carrots, peeled.

1 bottle red wine (merlot is fine)

Kosher or Grey salt

Fresh ground pepper

10 white button mushrooms

1 package dried shitake mushrooms

Dash balsalmic vinegar

Olive oil

4 cloves garlic

Any fresh herbs you have

1 quart chicken stock (really, just go with it)

1 cup onion or shallot

Preparation

  1. Sear short ribs in olive oil very quickly on high heat. Remove and set aside
  2. Add chopped onions or shallots, let caramalize for 5-10 minuites
  3. Add mushrooms, carrots, garlic, turn off burner.
  4. Add back ribs, fill with the bottle of wine and chicken stock
  5. Place in 160-190 degree oven for 3.5-4.5 hours.
  6. After ribs are done, remove ribs and strain cooking liquid.
  7. Reduce cooking liquid until it coats back of spoon.