1. Heat oil in a heavy pan. I use a cast iron one. 2. I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned. 3. After all the ribs have been seared, remove from pan and put aside until needed. 4. Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes. 5. Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more. 6. Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock. 7. Preheat oven to 325 degrees. 8. Return the short ribs to the pot and bring to a low simmer and cover. 9. Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender. 10. Remove the ribs from pot, cover with foil to keep warm. 11. Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup. 12. Drizzle the glaze over the ribs and enjoy. ---------------------------------------------------------------------------
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Ingredients
