Ingredients:
Short ribs
Tomato paste
Fresh thyme and rosemary twined together
Whole garlic bulbs
Diced parsley
Diced pancetta
Sliced mushrooms
Cento San Marzano tomatoes
1 bottle of red wine
Beef broth
Olive oil
Kosher salt
Black pepper
Cooking Instructions:
Begin by Slicing entire garlic bulbs in half. Season the short ribs by rubbing lightly with olive oil and seasoning with salt and pepper. Preheat your oven to 350 deg F while you continue prepping. Preheat a roasted tray on medium high heat for 3 minutes then add in some olive oil followed by the short ribs (Saute for about 2 minutes on each side or until browned). Add in garlic bulbs cut side down and saute for another minute. Add 2-3 tbsp of tomato paste and cook the rawness out for about 30 seconds. Pour an entire bottle of red wine into roasting tray and reduce by about half. Hand crush the Cento San Marzano tomatoes and add about 4-5 in the tray with a little bit of the juice. Drop in the thyme and rosemary bunch and pour in beef broth to about 1 inch below the short ribs. Cover with foil so it is air tight and put into oven for 2.5 hours. Just before short ribs are done cooking, saute the pancetta until crispy then add in the mushrooms and cook for about 3 minutes. Remove short ribs from oven and let rest for 10 minutes. Remove foil and place short ribs on a serving plate. Pour the cooking juices through a wire strainer, pressing garlic with the back of a ladle in a pot and reduce on medium heat. Using the ladle remove some of the rendering fat off the top of the liquid. Pour over the top of the short ribs and top with pancetta and mushrooms finishing with fresh parsley. Enjoy!
Cook Time: mins