Ingredients:

Serves 6

5 lbs. boneless, trimmed beef short ribs
2 Tbs. olive oil
2 tsp. black pepper
3 tsp. kosher salt
1 onion, rough-chopped
3 stalks celery, rough-chopped
1 carrot, rough-chopped
2 parsnips rough-chopped
2 shallots, chopped
2 cloves garlic, crushed
2 tsp. white flour
1/2-bottle red wine
2 Tbs. tomato paste
1/4-cup coffee
2 bay leaves
6-8 sprigs fresh thyme
6-oz. Demi-Glace Gold (follow manufacturers instructions to make 1 gallon demi glace)

Directions:

1. Heat olive oil in a thick-bottom braising pan.
   
2. Season ribs with salt and pepper, add to pan and brown on all sides.
   
3. Add the chopped celery, carrots, parsnips and sauté for 6-8 minutes until browned.
   
4. Add the shallots and garlic, brown.
   
5. Add the flour and mix into vegetables and meat to make the roux.
   
6. Pour the wine into the pan and deglaze, reducing the liquid volume by half.
   
7. Add the tomato paste, coffee, bay leaf, thyme and a gallon of veal stock, bring to simmer.
   
8. Cover the pan well, place in 400 degree oven and cook for 4 hours (without fan).
   
9. Remove ribs from the pan, strain the liquid and reduce to a sauce consistency on the stove.

Recipe courtesy of Chef Zane Holmquist
Stein Eriksen Lodge
7700 Stein Way
Park City, UT 84060
800-453-1302
www.steinlodge.com