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1
Preheat oven to 425 degrees F. Brush bell pepper with grapeseed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes.
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2
Remove from oven and place in a covered container or a plastic bag to sweat.
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3
Allow oven heat to drop to 350 degrees F.
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4
Season short ribs with salt and pepper.
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5
Heat remaining 2 tablespoons of grapeseed oil in a large saute pan with a lid.
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6
Sear short ribs on all sides and remove to a utility platter.
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7
In the same pan, saute celery, carrots, and onion until the onion turns translucent.
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8
Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine.
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9
Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1 1/2 hours.
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10
While the short ribs are braising, peel the roasted bell pepper and cut julienne.
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11
Remember to use an oven mitt when you remove the pan from the oven.
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12
Remove rib meat and bones to a utility platter.
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13
Strain the pan juices into a bowl and then return them to the pan over medium-high heat.
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14
Create a slurry by whisking 2 tablespoons water into a small bowl of the cornstarch.
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15
Whisk the slurry into the pan juices and allow the mixture to thicken.
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16
Arrange rib meat on a platter and spoon sauce over.
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17
Garnish with julienned roasted peppers, and sprinkle with parsley leaves.
