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.
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
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.