Le Bouchon Cured Short Ribs
10 pounds of short rib
3 Spanish onions (chopped)
4 carrots (chopped)
2 celery roots (chopped)
5 sprigs of rosemary
5 sprigs of thyme
3 Bay leaves
1 bottle of medium or medium-body French wine
1 tbs. salt
1 tbs. pepper
5 tbs. extra virgin olive oil
Half a cup of Mediterranean seven spice (for marinating the meat)
Marinate the meat in the Mediterranean spice for two days.
Preheat oven to 300 degrees. Sautee carrots, onions, celery for 20 minutes. Pour in a bottle of good medium-body Cabernet or Merlot. Add fresh rosemary, basil and thyme and continue sauteing for another 15 minutes. Combine all ingredients into a deep baking tray. Put the ribs meat side down on top of all vegetables. Braise for four hours at 300 degrees — “low and slow.” Take out the ribs, reduce sauce in a separate pot, season for taste and serve.
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