Preheat the oven to 350 degrees F.
Sprinkle the short ribs liberally with salt and pepper. Heat a large Dutch oven or pot over high heat, and then pour in grapeseed oil. Once the oil is hot, sear the ribs on all sides until well browned, and then remove from the pot.
Add the celery, carrots and onions into the pot and cook until browned, and then stir in the tomato paste and cook for 15 minutes. Pour in the red wine to deglaze, and cook until the liquid is reduced and thick. Return the ribs to the pot and cover by two-thirds with veal stock.
Transfer to the oven to braise until the ribs are fork-tender, about 7 hours.
Strain the braising liquid. Make a sauce by pureeing the braising liquid with roasted garlic cloves, to taste. Whisk in butter and truffle oil, and then serve with the short ribs, Wild Mushroom Risotto and Spinach.
Melt 4 ounces of the butter in a large heavy-bottomed pot and then add the onions and sweat without coloring. Add the rice and cook for another 5 minutes, and then pour in the wine and cook over low heat until completely absorbed. Pour in the chicken stock in batches, letting it become absorbed before each new addition, until the rice is tender. Stir in the mushrooms, Parmigiano-Reggiano and the remaining butter, and then season with salt and pepper.
Heat a saute pan, and then add oil. Add the shallots and cook quickly to caramelize, and then remove from the heat. Toss in the spinach and cook until wilted. Stir in the rosemary and lemon zest, and season with salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.