Short Rib Pot Roast


1 case Beef short ribs
2 oz Kosher salt
2 oz. Cracked pepper
1 cup Extra virgin olive oil (EVOO)
4 each Carrots, diced large
12 ea. Yellow onions, diced large
1 ea. Celery stalks, diced large
2 cups Garlic cloves
5 ea. Bay leaves
1⁄4 Cup Rainbow peppercorns
1 Bottle Port wine
2 quarts Demi glace
5 ea. Vanilla beans, split and seeded
Water for additional liquid to submerge
• Cut short ribs into 12 oz pieces and pace in large mixing bowl and evenly coat with EVOO and salt and pepper.
Place on sheet pans with racks and blast in oven at 450 degree F. for 20 minutes. Remove from oven and cool to room temperature.
• Put short ribs and all other ingredients into a large braising pan, totally submerge with water and weigh down with roasting rack. Tightly wrap roasting pans with plastic and place in oven at 350 degrees F. for 2 hours.
• Remove from oven and leave covered for 1⁄2 hour.
• Remove foil and plastic and leave the short ribs in braising liquid as you break down into smaller pans for storage so the ribs do not dry out.

11111 N. 7th Street, Phoenix, AZ, 85020