Silver Palate Short Ribs

1. 1

   1. Sprinkle the pepper over the short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.

2. 2

   2. Preheat the oven to 350u00b0F.

3. 3

   3. Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with the remaining ingredients, ending with a layer of chopped parsley.

4. 4

   4. In a bowl mix together the vinegar, tomato paste, brown sugar, salt, the 1 teaspoon black pepper, and the cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.

5. 5

   5. Cover the casserole, set over medium heat, and bring to a boil. Bake on the center rack of the oven for 11/2 hours. Uncover and continue baking until the meat is very tender, 11/2 hours longer. Taste, correct the seasoning, and serve immediately.

No additional tips available.