By my dear friend David Silverman! (Closet Chef!) was kind enough to send over his delicious braised short rib recipe!

• 2 – 4 pounds boneless beef short ribs
• 1 onion, quartered
• 1 shallot, halved
• 20 cloves of garlic, whole
• 1 star anise
• 3 tablespoons paprika
• 1 tablespoon brown sugar
• 1 bullion cube
• 1 bottle red wine
• 8 ounces canned basic tomato sauce
• Flour
• Sea Salt
• Fresh ground pepper
• Olive oil

Time: 3 1/2 hours.

• Salt and pepper ribs and then coat with flour and preheat oven to 350 degrees.
• Heat oil in a pot with a heavy well fitting cover. Sear meat over high heat on all sides. Remove meat, pour out oil. Return to pot to heat.
• Toss in onion, garlic and shallots. Let the ingredients caramelize for a minute or two.
• Pour the entire bottle of wine, tomato sauce over the meat and vegetables.
• Mix in paprika, sugar, bullion cube and star anise.
• Cover and put in oven for 3 hours. Turn ribs every 30 minutes.
• The sauce should be reduced to a beautiful glaze/gravy when the meat is done.
• Cut into chunks and serve with sauce.

Suggested sides:

Sauté asparagus with sea salt and lemon.
Whole grain mustard flavored mashed potatoes.