Salt down your short ribs. Some pepper wouldn't hurt. Sear for about 20 minutes. Rotate as needed. Remove and rest in a shallow casserole dish. Add mire poix to the pan in the beef juices. Simmer on low for about 20 minutes. Add wine and thyme sprigs and simmer to half. Dump your marinade on the rested shot ribs. Cover and put in fridge overnight.

Next day braise em up. Transfer the ribs, marinade and chicken broth to a cast iron pot. You did make your chicken stock right? Cook at 350 covered for an hour and a half and then uncovered for 45 minutes.

Skim off the fat and broil for 10 minutes.

Serve over mashed potatoes.


For this version start the same way. Salt down the meat with kosher salt. Let that sit out for a good 30 minutes and then sear the fuck out of it.

Meanwhile mix up tomato paste, dried oregano, rosemary, and thyme with apple cider vin, s&p.

Pull the meat from the cast iorn searing pot and drench it in your marindae. Wrap that shit up in thick aluminum foil and throw it in the oven. 250F for 4 hours.

Root veggies go into your cast iron now with all those beef juices. Just let them soak for 3 and a half hours then roast them up in the oven while the short ribs are finishing.