1 red bell pepper, stems and seed removed
3 tablespoons grapeseed oil (1 tablespoon to roast the bell pepper, and 2 tablespoons to saute the vegetables)
4 pounds beef short ribs, cut into lengths which will fit into a pan to saute
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
2 stalks celery, diced small
2 large carrots, peeled and diced small
1 large onion, diced small
1 quart beef stock
2 tablespoons tomato paste
1/4 cup molasses
1 tablespoon minced fresh rosemary leaves, stripped from 5 or springs
1 tablespoon minced fresh thyme leaves, stripped from 3 or 4 large sprigs
2 tablespoons cornstarch
2 tablespoons minced fresh flat-leaf parsley
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