Categories: Savory

Yield: 6 portions

Prep Time: 160 minutes

Portion Size: 7 oz

Ingredients:

• 2 lb • Beef Short Ribs, Trim if necessary

• ½ cup • Onions - sweet • large diced

• ¼ cup • Celery • large diced

• ¼ cup • Carrot • large diced

• 1 tbsp • Garlic • cloves

• ½ cup • Red wine

• 1 cup • Water or broth

• 2 tbsp • Whole grain mustard

• ¼ cup • Balsamic Vinegar of Modena PGI

• ¼ cup • Extra-virgin olive oil • cubed

• ½ tsp • Black pepper • milled

• ½ tsp • Sea salt

• 2 stalks • Oregano, fresh

Instructions:

• Combine all ingredients in a heavy casserole baking dish with a lid. The liquid should only cover about ⅔ of the product. Based on the size of the baking dish, adjust the water to meet this level.

• Close the lid and cook in a 275°F oven for at least 3 hours until the ribs are fork tender.

• Remove the ribs from the pot and hold warm or chill if to be used later.

• Strain the liquid and reduce it to about ¾ cup. toss the ribs in the liquid and prepare them under a high broiler until bubbly just before service.