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1
The night before : salt and pepper meat and sprinkle evenly with chopped thyme.
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2
Set oven to 225*
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3
Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. You might have to sear the meat in batches. Do not crowd the meat ; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a plate to rest.
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4
Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add Marmite and incorporate. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.
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5
Add the stock and bring to a boil. Arrange ribs in the pot, lying flat, , in one layer. Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Ribs can also be set vertically to fit them all. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 -4 hours or until ribs are fork tender.
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6
Transfer ribs to baking dish to cool, cover and refrigerate over night.
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7
Strain liquid into pot and refrigerate over night allowing fat to harden.
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8
Next day:
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9
Per heat oven to 225*
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10
Remove layer of solidified fat from liquid. Add enough liquid to cover bottom of baking dish holding ribs and cover tightly with foil. set in oven to warm for 60-90 min. Reduce liquid by half (or more to taste) until coats back of a spoon. 20 min before serving. Take meat out, heat oven to 500*. Return ribs to oven for 5-10 min to scrips the exterior. best to do on broiler pan to allow better air circulation around meat.
