3 pounds short ribs, 2 inches thick Hawaiian salt and fresh cracked pepper, to taste 1 cup onion, diced 1 cup carrot, diced 1/2 cup celery, diced 5 ounces tomato paste 2 cups red wine 2 bulbs garlic, peeled and smashed 2 bay leaves 1 tablespoon black peppercorns 1/2 ounce fresh thyme 1/2 ounce fresh rosemary 1 quart chicken stock 2 ounces salad oil 2 tablespoons granulated sugar
Seasoned Flour: 1 cup all purpose flour 1 tablespoon salt 1 tablespoon ground black pepper 2 tablespoons fresh thyme, minced 1 tablespoon fresh rosemary, minced
Season short ribs with Hawaiian salt and fresh cracked pepper. Dust short ribs with seasoned flour mixture. In a pot, heat salad oil and sear short ribs on all four sides, one minute per side. Remove short ribs and discard oil from the pot. Add onions, celery and carrots. Cook until slightly caramelized. Next add tomato paste and cook for approximately 30 seconds to 1 minute, or until skin forms on the bottom of the pot. Deglaze with red wine and cook for another minute. Finally, add chicken stock, rosemary, thyme, garlic, peppercorns and sugar. Bring to a boil and reduce to simmer. Add ribs back to the pot and cook for approximately one hour and 45 minutes, or until fork tender.