- 1.5 lbs boneless prime short ribs
- 2 tbsps oil
- 1 medium onion
- 3 shallots
- 3 big fresh tomatoes
- 3 stalks green celery
- 1 bay leaf
- 1 bottle good quality cabarnet red wine
- 10 garlic cloves chopped
- 3 tbsps tomato paste
- 2 quarts chicken or veal stock
- salt and freshly ground pepper
- 1 tsp truffle oil
In a big roasting pot sear meat with salt and pepper in a little oil. Add chopped onion and shallots cooked until brown, then add garlic sautéed a bit longer. Add fresh tomato, tomato paste, and bay leaves.
Then add red wine and reduce by half. Then add stock and put in a 400 degree oven for at least 3 hours Check at 3 hours: if cooked it should be very tender. Most important: skim the grease off the top of the stew.
When it is cold, remove meat and strain remaining broth. Start reducing the jus to your liking (the more you reduce, the better the sauce gets). Reheat slowly in the oven, lightly covered with foil until hot. Plate, spoon jus over, and drizzle with a bit of truffle oil. Serve with mashed potatoes.