Not at All Dry Turkey Meatballs

 

RECIPE

Banish the thought from your mind that turkey meatballs are dry and reminiscent of sandpaper. These are insanely moist (can I use that word yet?), easy to master, and most importantly they freeze really well, so you can make a ton of them and have 'em for days you feel too lazy to cook.

[SERVES 8]

Ingredients:

  • 1 ½ tablespoons olive oil

  • 1 large yellow onion (or two small guys), chopped

  • 8 cloves of garlic, chopped

  • 2 teaspoons salt

  • 2 carrots, chopped

  • 1 cup basil leaves, whole (stems are ok)

  • ½ cup parsley leaves, whole (stems are ok)

  • ½ cup parmesan, grated

  • 5 cups bread, torn into 1 inch pieces

  • 3 eggs

  • 3 pounds ground turkey

  • 1 large jar Rao’s Tomato Sauce (or other sauce of choice)

Directions:

  1. Pick your largest saute pan and heat over a medium heat with the olive oil

  2. Once the oil is nice and hot add in the onion and saute for a few minutes until the onion is translucent and aromatic

  3. Add in the garlic, carrots and a big pinch of salt

  4. Cook for 5 or so minutes until the vegetables are softened

  5. Transfer the onion mixture into a food processor (if you have one… if you don’t you’ll have to chop everything real small… but honestly a reasonably priced food processor is gonna make you VERY happy) and pulse until it forms a course paste

  6. Add in the basil and parsley and pulse a few more times

  7. Throw in the parmesan and bread and pulse again until the mixture is real thick

  8. Transfer the bread/onion/deliciousness into a large bowl and carefully mix in the rest of the salt, eggs and turkey together

  9. Only mix until it’s combined, beware of overmixing, it’ll ruin the texture. You’ll know it’s well mixed once the bread/herb mixture is evenly dispersed into the meatballs. As soon as it looks pretty evenly distributed stop mixing!

  10. Turn the heat back on under your pan to a medium and preheat your oven to 400 degrees

  11. Use your hands to gently form the meatballs into balls that are somewhere sized between a golf ball and a tennis ball (depending on your preference)

  12. Once the pan is nice and hot add in only enough meatballs so there is space between each meatball

  13. Cook for 3-4 minutes until the side of the meatball touching the pan begins to sear and turn a nice golden color

  14. Turn the meatballs a few times so most of the sides have color

  15. If you couldn’t fit all the meatballs in the pan rotate the meatballs in and out until they’re all browned

  16. Add all the meatballs back into pan and cover with tomato sauce

  17. Transfer pan to the oven and cook for 15-20 minutes until the internal temp of the meatballs is 155 degrees. If you don’t have a meat thermometer you can take one out and cut it open. The turkey should be firm and uniform in it’s color. Honestly though, since these meatballs ar so moist it can be a little tricky to tell, I really think this is the motivation to go out and get yourself a meat thermometer, you’ll be happy you have it!

 

A Steak You Wanna Make

 
 

RECIPE

It’s so easy, and so delicious. Just, do yourself a favor and run out and buy a good digital meat thermometer, it’s a game changer.

[SERVES 2]

Ingredients:

Steak

  • 1 - 1 ½ inch thick ribeye steak

  • 1 teaspoon of salt

Compound Butter

  • 1 stick of unsalted butter, room temperature

  • Zest of 1 lemon

  • 1 clove of garlic, minced

  • 1 tablespoon chives, chopped

  • 1 tablespoon parsley, chopped

  • 1 small shallot, chopped

  • ½ teaspoon salt

  • 2-inch piece of horseradish, grated

Directions:

Compound Butter

  1. In a large mixing bowl, whisk together all the compound butter ingredients until all the green flecks are evenly distributed throughout the butter

  2. Lay out a large sheet of saran wrap and scoop all of the butter into the center

  3. Cover the butter with plastic wrap and use your hands to roll it out so the butter begins to form a log

  4. Refrigerate until it’s time to serve

Steak

  1. Dry the steak by letting it sit out on the counter for 20-30 minutes with paper towels both below and on top of the meat

  2. Heat up your pan of choice (cast iron if you’ve got it) over a high heat and let it get so hot you can see it smoking

  3. Open up all the windows and turn on your ventilation hood

  4. Generously sprinkle both sides of the steak with salt and place it in the sizzling hot pan

  5. Cook on one side until you can see the searing around the edges and it’s easy to lift (about 3 minutes)

  6. Do the same on the second side (about 3 minutes)

  7. Flip it again and repeat the process

  8. Use a meat thermometer to check the internal temperature, you’re looking for 120-125 degrees for a beautiful red center that isn’t still mooing

  9. Rest the steak on a plate for 10 minutes with a healthy slab of the compound butter (anywhere between ¼ to a ½ inch slice)

Vietnamese Dinner Party!

So, this is a little unusual for me. As you probably know by now, I’m not really a blogger. I love to use this space to put up recipes and share my videos with you, but rarely do my recipe posts go into general detail.

Lately I’ve been asked for lots of advice regarding throwing a dinner party. I KNOW, prepping a meal for your friends and keeping your place tidy for when they arrive (aka avoiding the cooking tornado) is a difficult task. Which is why I’ve decided that this post is going to be a little bit lengthy, detailed and include multiple recipes.

One of my closest friends, Phi, happens to be an amazing cook. Her family is from Vietnam and her Vietnamese food is some of the very best. Every year she has a giant pho party, and an invitation to her pho fest is highly coveted. So, when I decided that I wanted to make this post a little bit different I figured, let’s also throw in some recipes that are different! This is a longwinded way of saying that these recipes are the brain child of Phi and her family as seen through my eyes. I can’t take credit for making them, but I can take credit for sharing them with you.

LET’S TALK ABOUT THE MENU. My goal was to put something together that’s relatively easy but will turn out beautifully, while also keeping in mind that you’d prefer to not have to deal with a crazy kitchen mess. 

Before going any further I’m just gonna say that a big part of making a dish look beautiful is picking the right platters to serve it on. For this meal everything is served in (or on) a rad piece from Hawkins NY. I’m obsessed with this store and I befriended the people that run the LA location. Oh yes, back to food.

Menu:

  • Boozy + Bubbly Ginger Limeade

  • Goi Ga (crisp cabbage and chicken salad)

  • Nước Chấm (fish sauce for dressing and spring roll dipping)

  • Sea Bass Vietnamese Spring Rolls 

Spring rolls are a perfect dish for a group because they’re interactive and hands-on for everyone. Not to mention, they make for an amazing looking table, with a whole roasted fish over here, spring roll papers over there, lots of bright crisp vegetables and herbs over yonder, and so on.

Here are all of the ingredients that you’ll need:

Limeade

  • about a liter limeade

  • 1 bottle of sparkling water

  • 3 limes, sliced into thin rounds

  • 2 inch piece of fresh ginger, peeled and sliced into thin rounds

  • 16 ounces of vodka

  • a few sprigs of fresh mint

Goi Ga

  • 1 head of cabbage, thinly sliced

  • 1 rotisserie chicken breast, sliced thinly

  • 1 cup white wine vinegar 

  • 1/2 cup sugar

  • 1 tablespoon salt

  • 1 white onion, thinly sliced

  • 1 tablespoon cilantro, chopped

  • 1 tablespoon mint, chopped

  • 2 tablespoons roasted and salted peanuts

Nước Chấm

  • 1/2 cup sugar

  • 1/2 cup lime juice

  • 1/2 cup fish sauce 

  • 2 cloves of garlic, minced or grated

  • 1 cup warm water

Spring Rolls

  • 1 - 2.5 pound sea bass (or whatever whole fish you can find with flaky white flesh), gutted, cleaned and descaled

  • 2 tablespoons grapeseed oil (or any high heat neutral oil)

  • 1 teaspoon sea salt

  • 1 package of rice noodles

  • 1 package of large spring roll rice paper

  • 1 head of green leaf lettuce, separated and washed

  • 2 Persian cucumbers, cut into thin strips

  • 1 package of bean sprouts

  • 1 bunch of cilantro

  • 1 bunch of basil (or thai basil if you can find it)

  • 1 bunch of green onions, chopped into small rounds

Ok, now here comes the fun part, organizing the meal so it doesn’t stress the heck out of you.  Here’s how I did it….

  1. If you want to put out any flowers, cut em and put them in vases first. Get any little detaily stuff out of the way, because you’ll forget about it later. For me, this means picking putting aside the plates/bowls I’m going to have people eat on, silverware, napkins and any candles I might want.

  2. Wash and dry ALL of your herbs, herbs are easier to work with dry and will make your end result look way more impressive. After washing I lie them out on a dishtowel so they can keep drying and are accessible.

  3. Make your Nước Chấm. This could NOT be easier. Simply combine all the ingredients in a large mixing bowl and whisk until the sugar is fully dissolved. Taste, and add extra sugar, lime or fish sauce to taste. Set aside in a serving bowl. And wash out the mixing bowl and whisk now so you can use it again later.

  4. Make the Goi Ga. In your newly rinsed mixing bowl whisk together the salt, sugar and vinegar. Add the cabbage and toss to fully coat the cabbage. Set aside for 10 minutes to marinate. While it’s marinating, cut up your chicken, onion, and chop the mint and cilantro. Then, simply drain the excess liquid out of the cabbage and toss in a few tablespoons of your nước chấm and the herbs. Give it a taste and add more to suit your taste. Put the cabbage into a serving bowl and top with chicken and peanuts. Set in the fridge until it’s time to eat. Don’t forget to rinse that mixing bowl again and wipe off your cutting board.

  5. Boil a large pot of unsalted water, once it boils add in the rice noodles and stir frequently to avoid clumps, cook for about 10 minutes until the noodle is soft, al dente is not the goal with the rice noodles. Once soft strain the noodles and run them under cold water. In order to serve them easily, the best and most efficient way to keep the noodles from clumping is to divide them into spring roll sized portions and set on a baking sheet to firm up. Once they’re holding together you can put them all on a platter, wash the baking sheet, large pot, and put the noodles on the table.

  6. Make the fish! Preheat your oven to 375 degrees and grab a baking sheet with a lip. Place the fish on the baking sheet, evenly distribute the oil on both sides of the fish and salt the fish both on the skin AND in the cavity. Fill the cavity with a generous handful of green onions. Bake for 25-35 minutes. You’ll know it’s done if you have a meat thermometer that reaches 145 degrees, OR if flesh feels soft and easily flakes with a fork.

  7. While the fish is cooking arrange your washed lettuce, sprouts, cucumber, cilantro and basil onto a serving platter, and place on the dinner table to get it out of the way.

  8. Take the goi ga out of the fridge and put that on the table.

  9. Put the rice paper on the table and right next to it place a pie pan (or a pyrex) full of warm water to dip the rice papers before making.

  10. Put the nước chấm on the table, set the table with plates, chopsticks, napkins, candles (if you want) and forks.

  11. Get that fish out of the oven and move it onto your final platter. If it’s sticking to the bottom of the pan use a spatula to gently release the bottom of the fish (it’s ok if you lose the skin from the bottom of the fish. Toss the fish with the rest of the herbs (if you’ve got any) and green onions.

  12. Finally: prep the cocktail, but make sure to do this JUST before serving. Put a sprig of mint and a lime wedge into each glass. Then fill the pitcher with the rest of the mint and limes, add the ginger and a lot of ice. Pour in the limeade, vodka and a splash of the soda water. Stir and give it a quick taste. If your limeade is really powerful, you will want more sparkling water, and you might want to add a little extra fresh lime juice.

  13. Hand a drink to each guest, sit down and enjoy!!!!

Please Pass the Stuffing Muffins

 
 
 
 

RECIPE

Crispy on the outside, soft and speckled with flavorful goodness on the inside. There really isn’t anything to dislike about the stuffing muffin. Try em out on your Thanksgiving guests this year and prepare for the compliments to roll into the new year. :)

[MAKES 12 MUFFINS]

Ingredients:

  • 2 loaves of bread - about 14 cups, cut into 1 inch cubes (use what you’ve got- if you’re buying bread just for this I prefer a crusty french loaf)

  • 6 tablespoons olive oil

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 onion, chopped

  • 2 celery stalks, diced

  • 4 garlic cloves, minced (need an awesome new garlic press?)

  • 2 teaspoons thyme, minced

  • 1 teaspoon rosemary, minced

  • 2 teaspoons sage, minced

  • 4 eggs, whisked (need a fancy new whisk?)

  • 2 cups veg stock

  • ½ cup dried cranberries

  • extra oil, or butter, for pan

Directions:

  1. Preheat oven to 400 degrees

  2. Drizzle 4 tablespoons olive oil, 1 teaspoon of salt and 1/4 of a teaspoon of pepper over the cut bread and bake in the oven on a large baking sheet (need a new sheet? this one is great) until slightly dry, about 10 minutes

  3. While the bread is crisping, heat a large sauté pan (link) over a medium heat and add remaining olive oil into the pan. Sweat the onions with a touch of salt, then add the celery, garlic, cranberries and herbs

  4. Cook until the celery is soft, around an additional 5 minutes

  5. In a very large mixing bowl combine the bread cubes, vegetables, 1 teaspoon salt, 1/4 teaspoon pepper, eggs, and vegetable stock

  6. Mix until everything is slightly wet and well combined

  7. Generously coat the muffin tin in oil or butter and fill each muffin cup equally

  8. Apply pressure to each muffin to pack them in and to form the tops into a traditional muffin shape

  9. Bake for 30 minutes until the top is crispy and the sides are golden brown

Other handy OXO tools featured in the video that you might want to get your hands on include…

Pop Containers

Mixing Bowls

Herb Keeper

Muffin Pan


Foolproof Lemon + Fennel Branzino

 
 
 
 

RECIPE

I know cooking a whole fish can be intimidating, but it's the cheapest and simplest way to acquire the best fish in town. You can look at a fish and instantly tell how fresh it is when it's whole and the skin and bones will help flavor the fish without having to put in any extra work. Yes, you do have to watch out for bones, but we're all adults here and we can chew our food. But if you are feeling squeemish about deboning, you can click here to watch this quick little video.

[SERVES 2]

Ingredients:

  • ½ teaspoon fennel seeds

  • ½ teaspoon cumin seeds

  • 2 teaspoons salt

  • 1/4th cup olive oil

  • Zest of 1 lemon

  • 1 teaspoon honey

  • ½ teaspoon red pepper flakes

  • 1 tablespoon chives, chopped

  • 1 lemon, sliced into thin rounds

  • 1 handful of parsley

  • 4 garlic cloves, crushed with skins removed

  • 2 green onions, chopped into 4 equal sized pieces

  • 1 - 1 pound branzino, scaled, cleaned and gutted (this is something the fishmonger at your market can do… if they sell whole fish, they have a fishmonger)

Directions:

  1. Preheat your broiler, if you don’t have a broiler you can turn the oven on as high as it’ll go

  2. Heat a dry small pan over low heat and quickly toast your fennel and cumin seeds

  3. Gently move the seeds around the pan until they’re aromatic, but not discolored or darkened (about 3 minutes)

  4. Transfer the seeds into a small mixing bowl (or cup) and add the salt, olive oil, lemon zest, honey, red pepper flakes and chives

  5. Wash and dry the fish so it’s clean and ready for cooking

  6. Rub the oil mixture all over the exterior of the fish and also inside the fish so it’s evenly distributed

  7. Slide the lemon rounds, parsley, garlic and green onions into belly of the fish

  8. Broil for 5 minutes on one side and flip to broil for 5 minutes on the other

  9. If you are concerned that it isn’t cooked through use a meat thermometer and check to make sure it’s 145 degrees. The meat should be opaque, moist and firm. If it looks translucent at all, give it another minute under the broiler.

Spatchcock Chicken with Wine Braised Asparagus

 
 

If you’re squeamish you can purchase your chicken spatchcocked, if you’re a freak like me you'll want to do it yourself!!! First, you’re going to want to make sure you have a good pair of kitchen shears, if you don’t have these then the task at hand isn't going to be very pretty.  Place the chicken breast side down on a clean plastic cutting board, then using the shears you’re going to want to cut out the backbone. Cut from the tail to the neck as close to the backbone as possible on one side, and then repeat on the other side. Once the spine is out, twirl it around like a lasso and then keep it for chicken stock.  There is only one step left and it’s the yucky one...press down on each of the wings at the same time pretty firmly to crack the breastbone, allowing the bird to lie flat. You did it!  Now, onto the recipe...

4-6 depending on your hunger and the size of your bird

Ingredients:

Chicken:

  • 1 chicken (spatchcocked by your friendly butcher, or yourself if you’re brave)
  • 2 tablespoons room temperature butter (grass fed please)
  • 1 tablespoon chives (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 clove of garlic (chopped)
  • 1 teaspoon lemon zest (optional)
  • A big pinch salt
  • A few grinds pepper

Asparagus:

  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)
  • 2 tablespoons parmesan cheese (optional)

Directions:

Chicken:

  1. Preheat your oven to 425 degrees 
  2. In a small dish combine the butter, chives, parsley, garlic, lemon zest and a big pinch of salt and pepper
  3. Place the chicken in a large roasting pan and pat it dry with a few paper towels
  4. Gently slide your hand below the surface of the skin to loosen the area between the skin and the meat, THIS is where you want that delicious butter to live.  
  5. Evenly distribute the butter and then sprinkle the bird with a bit more salt and pepper
  6. Roast for about 40 minutes until your meat thermometer registers 155 degrees in the thickest part of the breast (careful not to cook it any hotter, or you'll have a dryyyy breast)
  7. Rest for 20 minutes before cutting and serving

Asparagus:

  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside Add a touch of olive oil to the pan and add asparagus
  7. Cook for two minutes, add the shallot mixture back in
  8. Let asparagus finish cooking in the sauce until al dente
  9. Add a small pat of butter or a touch of parmesan, if you like

To serve, cut up the chicken and serve hot with the asparagus and perhaps the chopped salad or some roasted carrots.
 

Chocolate Chip Sprinkle Party

RECIPE

Originally I made this recipe for Passover since it's sans dairy and made with almond flour, but I've had so many people enjoy making it year round that I've decided to let it break free from the chains of Holiday oppression. From now on, it's just called a Chocolate Chip Sprinkle Party and you can eat it whenever. you. like!

I usually finish the cake with whatever kind of vanilla frosting I have the ingredients for (a.k.a a little powdered sugar, vanilla and water) and toss some additional sprinkles around the edges of the cake.

[SERVES 6-8]

Ingredients:

  • 5 eggs (separated)
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups almond flour (also called almond meal)
  • 1/8th teaspoon salt
  • 1/4th cup chocolate chips (preferably mini)
  • 1/4th cup rainbow sprinkles (plus extra for the top)
  • frosting ingredients

Directions:

  1. Preheat oven to 350 degrees.
  2. Separate the eggs
  3. Whisk the egg whites until they form stiff peaks
  4. Set aside the egg whites
  5. Beat together the egg yolks and the sugar until the color of the yolks turn pale yellow, about 2-3 minutes
  6. Add the vanilla
  7. Add in the almond flour and salt
  8. Slowly fold in the egg whites until the batter is uniform (by folding the batter you avoid deflating the cake by un-whipping the egg whites)
  9. Lastly, fold in the chocolate chips and the sprinkles
  10. Bake for 35-40 minutes until fully cooked through (you can poke a toothpick through the cake, and if the stick is covered in any batter you know it isn't finished baking)

 

Matzo Ballin'

 
NWT-MatzoBallSoup-1.jpg

RECIPE

Here is the thing about making chicken soup, it isn’t a fast process. Maybe your mom used to basically add a few bouillon cubes to water, dump in some veggies and noodles and make instant soup, which honestly tastes pretty good- but that isn’t what we are going for here. We’re going for your great-great-grandma's version. You have to be patient and just let this happen slowwwlllyyyyy.  So make it on a cold day, start it early, go about your business. 

I like a stock that is made with roasted bones the best. If you happen to make roast chickens often I highly recommend storing the bones in a zip-lock bag in the freezer and pulling them out when it’s chicken soup time.  If you don’t have bones then you can just request that the butcher cut up a chicken into 8 pieces and maybe toss in an extra back bone and neck.

What’s a matzo ball you might ask?  In a word, a dumpling.  A dumpling that really absorbs the taste of your broth and is light yet filling, flavorful yet doesn’t overpower whatever veggie lives in your soup bowl.  

NOTE- if you don’t want to make the matzo balls from scratch you can buy a box of matzo ball mix in any grocery store, add oil and eggs and proceed. 

This stock freezes really well so I always make A LOT and keep it around for the next soup.

[SERVES 8]

Ingredients:

Stock:

  • 1 chicken, cut into 8 parts (make sure the butcher gives you the back and neck)

  • 3 carrots

  • 1 onion

  • 1 parsnip

  • 2 stalks of celery ( don’t you wish you could just buy that?)

  • 1 bunch of dill

  • 1 bunch of parsley

  • 1 bay leaf

  • 1 teaspoon peppercorns

Matzo Balls (this part of the recipe is straight up stolen from Joan Nathan’s NYT matzo balls because why fix what isn’t broken?):

  • 4 large eggs

  • ¼ cup schmaltz (aka chicken fat)

  • 1 cup matzo meal (or ground matzo)

  • ¼ cup chicken broth

  • ¼ teaspoon ground nutmeg

  • 1 or 2 tablespoons fresh ginger (grated)

  • 2 tablespoons parsley and dill (chopped)

  • 1.5 teaspoons salt (I recommend Jacobsen!)

  • pinch of black pepper

Directions:

Soup:

  1. Fill a BIG stock pot with water and add in the carrots, half the dill, half the parsley, onion, celery, parsnip, bay leaf, peppercorns and chicken and bring to a boil

  2. Reduce to a simmer and let it cook slowly for an hour and a half

  3. Chicken should be pretty tender, remove it and put aside

  4. Once the meat is cool enough to handle separate the meat from the bones and throw the bones back into the pot

  5. Put chicken meat in fridge

  6. Simmer for a few hours until it’s a luscious golden color (NOTE-good time to start making your matzo balls)

  7. CAREFULLY strain the liquid into another large pot and discard the soggy sad limp vegetables and bones that are left in the strainer

  8. Salt to taste (you're going to need lots of salt) and serve with the matzo balls, or reheat whenever you want

Matzo Balls:

  1. In a big ass bowl combine all the matzo ball ingredients

  2. Mix it all together and refrigerate for a few hours, if you’re in a rush, you can also put it in the freezer for a bit

  3. Bring a large pot of water to boil, add a tablespoon or so of salt

  4. Form the balls to be about the size of a vending machine-sized jumbo gum ball (it can be easier to form the matzo balls if your hands are wet)

  5. Carefully drop them in the water and reduce the heat to a simmer

  6. Cook for about 30 minutes and then add them to your soup

When you’re ready to serve, top the soup with some fresh ground pepper and the rest of the dill and parsley.

 

Wine-Drunk Short Ribs

RECIPE

Ok, this is another one of those recipes where you just have to be patient. The difference between an hour here can make or break the dish, and you basically can’t cook it too long.  You can start them Sunday morning and have it for dinner Sunday night OR do cook it on Sunday and then reheat it for Monday, short ribs are always more delicious on day two.

Pro Tip: Do not crowd the short ribs when you brown them! They will steam rather than sear and if you’re looking for boiled meat I invite you to go to your nearest jewish deli instead of destroying these beautiful short ribs.

Serve hot, in a sandwich, or cold from the fridge, it’s all good. I like to cut the fattiness of this beast of a dish with a bitter green salad!

[SERVES 4]

Ingredients:

  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • ½ bottle red wine (don’t cheap out and ruin your short ribs with crap wine)
  • 1 teaspoon tomato paste
  • 4 lbs short ribs 
  • ½ bunch of parsley (chopped)
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • 1 bay leaf
  • 3 cloves of garlic (crushed)
  • ¾ container of beef stock

Directions:

  1. Preheat oven to 300 degrees
  2. Generously salt and pepper the short ribs 
  3. Oil a dutch oven and place on medium heat
  4. Brown all sides of the short rib until they’re a relatively uniform color
  5. Set browned short ribs aside and saute the onions, carrot and celery in the rendered fat
  6. Once they’re aromatic and tender add the tomato paste and give it a good stir
  7. Stir constantly until the tomato paste starts deepening in color and it smells bomb
  8. Add the short ribs followed by the wine, herbs, garlic and beef stock  
  9. Once it comes to a boil reduce the to a low simmer 
  10. Simmer until liquid begins to reduce 
  11. Put the lid on the pot put in the oven for 4 hours 
  12. Once the short ribs are fall off the bone tender remove from the liquid 
  13. Strain liquid, discarding the solids, and put the sauce back on the cooktop and reduce it further if you like. The longer it reduces the richer it will be.
  14. Serve short ribs in the braising liquid