Chef Tony's recipe for an impressive slow cooked dish with very little prep time.
"Make sure they are soft and tender and knives go through without resistance."
3 lbs of boneless short ribs
1 small onion, diced 1/4 inch
2 celery stock, diced 1/4 inch
1 carrot, diced 1/4 inch
1 bottle of Barolo Wine
2 sticks of cinnamon
1 qt of chicken stock
1 tsp of tomato paste
Seasonings: A pinch each: Cardamon; Star Anise; Bay Leaves; 1 tsp of Flour; salt and pepper to taste
Cut the boneless short ribs in 4 pieces.
Season it then dust with flour.
In a large brazier, heat up the Olive Oil; butter and start frying the short ribs dusted with flour.
Cook until nice and brown.
Add the celery, carrots and onion.
Braise vegetables and the ribs, high heat, for 5-10 mins.
Add the bottle of Barolo wine, then deglaze by cooking on high for 5 minutes, to burn off the alcohol.
Add the chicken stock and tomato paste.
Cover and put in an oven at 275 degrees for 2.5/3 hours.
Poke the short ribs, make sure they are soft and tender and knives go through without resistance.
Serve on a bed of mashed potatoes with the vegetable sauce on top.