8 LB. Beef Short Ribs (with bone)
3 C. All purpose Flour
1 Large Carrot, finely diced
1 Large Spanish onion, Finely diced
2 Stalks Celery, Finely diced
1 oz Fresh Rosemary, Finely chopped
½ Bottle Red Wine (not sweet)
2 C. Balsamic Vinegar
½ LB. Brown Sugar
2 Qts Veal and/or beef stock
1 Hot Chili Pepper (fresh or dried) whole
Canola Oil
Salt & black pepper to taste

Directions

Preheat oven to 400°F
In a sauce pan heat stock to a slow boil.

Pat dry short ribs with paper towels and season with salt & pepper
Add flour to large bowl. Add ribs and toss until the ribs are lightly coated in flour.
Heat ½ inch canola oil in large skillet until hot.
Carefully add a few ribs at a time to the hot oil. Brown ribs on all sides. Transfer browned ribs to a large roasting pan.
Repeat until all ribs are browned and in the roasting pan.
Discard excess oil from skillet. Return skillet to stove over medium-low heat and add carrot, onion and celery. Lightly caramelize vegetables and transfer to roasting pan with ribs.
Add red wine to skillet. Reduce by half, stirring to deglaze the pan.
Add vinegar and brown sugar to red wine. Dissolve sugar completely
Stir rosemary into wine mixture then pour into roasting pan with ribs.
Pour hot stock into roasting pan submerging the ribs.
Cover roasting pan and bake for 2.5 hours, until meat is tender and easily falls away from the bone.

To Serve:
Serve with your favorite mashed potatoes and a sautéed green vegetable.
Gently remove ribs from braising liquid and place onto serving plate*
Add potato and green vegetable. Ladle some of the braising sauce over the ribs, garnish with fresh rosemary sprig and serve.

*use a shallow bowl or plate with a raised rim.

November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston
January 2011- Chocolate Mousse from Boston Showcase Company
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge
April 2011- Lemon Chicken from Fiorella's in Newton
May 2011 - North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive from the University Club of Boston
June 2011 - Betty's Iced Tea with a Twist from Boston Showcase Company
July 2011- Pan Seared Salmon Milanese from Cafe Rossetti's in Winthrop
August 2011 - Clams Casino from Porthole Restaurant in Lynn
October 2011 - Seared Sea Scallops from Marc Zimmerman, Account Executive at Boston Showcase Company.
November 2011 - Butternut Squash Soup Jason Bond, chef and owner of Bondir in Cambridge
December 2011 - Ellie's Orzo