This classic dish is sure to be a winter menu staple. Braised overnight in the Cook & Hold oven
20 thick cut beef short ribs
2 large onions, large dice
24 oz. (709 ml) baby carrots
1 stalk celery, large dice
4 C. (946 ml) red wine
4 C. (946 ml) beef stock
56 oz. (1656 ml) canned crushed tomatoes
1/2 C. (15 ml) dried herbs de provonce herbs mix
salt and pepper to taste
Season and place the short ribs in a 6 inch (15 cm) deep steam pan. Saute onions, celery and carrots until they start to color, add wine and reduce. Add tomatoes and stock, bring to a boil, add herbs and pour over the short ribs and cover with foil. Place in a preheated Cook & Hold oven set at 250 F. (121 C.), vents closed. Add 2 C. (473 ml) hot water to the drip pan and bake for 3 hours, hold at 160 F. (71 C.), overnight.
Serve with horseradish mashed potatoes and roasted carrots.