2T tomato paste (I use Contadina, but any will do)
3 cups Cabernet Sauvignon
1 container Glace de Veau, heated slightly
¼ cup fresh minced Italian Parsley
4 stems of fresh rosemary, a few sprigs of thyme and Italian oregano tied w butcher twine in a bundle
Directions
Salt and pepper the ribs, and brown your short ribs on all sides in two batches in a large sturdy pot. Don’t overcrowd. You don’t want grey steamed short ribs.
Remove them to a plate and spoon off most of the drippings left in the pot, leaving a couple tablespoons. Add your vegetables and over med heat, stir until browned.
Add the flour and tomato paste – you want to cook off the raw taste of the flour and make sure everything is mixed up.
Add your wine, starting with a cup. Raise the heat a bit – you want to scrape up all those fabulous browned bits – and then add the rest of the wine.
Return the short ribs to the pot (scrape any juices from the plate also!) and after bringing to a boil, drop the flame to Med-low for 30 minutes --- you want to reduce the wine down a little bit.
Toss in your herb bundle, and submerge.
Bring up the heat and add your glace de veau and once it’s boiling, cover and lower the heat to barely a simmer. Leave it alone for 3 hours, as long as it stays at a low simmer. If the cover is rattling, lower the flame!
The ribs are ready when the bones fall off of them, and the meat is fork tender.
Remove the shanks to a plate and cover loosely with foil. Remove the herb bundle from the sauce and discard. Pile on a wooden board next to and on top of buttered, parslied farro.
