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1
In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs.
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2
Set aside.
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3
Season the short ribs with 1 tablespoon of the kosher salt.
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4
Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides.
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5
Once browned, remove the meat to the bowl with the paste and toss to coat.
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6
Transfer to a large piece of heavy-duty aluminum foil and seal tightly.
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7
Place the package into a metal pan and put into a cold oven on the middle rack.
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8
Set the oven to 250 degrees F and cook for 4 hours.
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9
Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container.
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10
Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour.
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11
After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour.
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12
Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.
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13
Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top.
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14
Measure out 1 tablespoon of the fat and reserve the rest for another time.
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15
Place the fat into a large saucier and place over medium heat.
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16
Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings.
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17
Allow to cook for 2 to 3 minutes, stirring occasionally.
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18
Add the potatoes along with a pinch of black pepper and stir to combine.
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19
Next, add the liquid reserved from the meat and stir.
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20
Cover tightly and decrease the heat to low so that no heat is escaping the lid.
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21
Cook for 30 minutes or until the potatoes are fork tender.
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22
Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding.
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23
Once the potatoes are tender, uncover and set the meat atop the vegetables.
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24
Cover and continue to cook for 10 minutes.
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25
Serve sprinkled with the parsley.
