Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all the sinew.
Preheat the oven to 200 degrees F.
Generously season the short ribs with salt and pepper.
In a large pan add the grapeseed oil
and heat until screaming hot. Place the short ribs in the pan and hard sear
them on all sides. Once the ribs are nice and seared, remove them from the pan.
the pan with a cup of the homemade Worcestershire sauce.
Place the short ribs
in a roasting pan with the deglazed juice from the seared pan.
Cover the short ribs with more of the Worcestershire sauce
; cover the roasting pan with foil and place in the oven for 12 hours.
Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with horseradish
, and caramelized mirepoix
(onions, carrots, celery