BEVERLY’S AT THE COEUR D’ALENE RESORT

Braised Beef Short Ribs

5 lbs boneless short ribs, SERVES: 6-8 PEOPLE locally sourced if possible PREP TIME: 30 MINUTES Kosher salt and freshly ground COOK TIME: 5-6 HOURS black pepper 3 tbsp vegetable oil Preheat oven to 250°F. Season short ribs with salt and 3 medium onions, chopped pepper. Heat oil in a large Dutch oven over medium- high heat. 3 medium carrots, peeled and chopped Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a 2 celery stalks, chopped plate. 3 tbsp all purpose flour Pour off all but 3 tablespoons drippings from pot. 1 tbsp tomato paste Add onions, carrots, and celery to pot and cook over 750 ml bottle dry red medium-high heat, stirring often, until onions are wine (preferably Cabernet browned, about 5 minutes. Sauvignon) Add flour and tomato paste; cook, stirring constantly, 10 sprigs flat-leaf parsley until well combined and deep red, 2-3 minutes. 8 sprigs thyme Stir in wine, then add short ribs with any accumulated 4 sprigs oregani juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 2 sprigs rosemary minutes. 2 fresh or dried bay leaves Add all herbs to pot along with garlic. Stir in stock. 1 head of garlic, halved Bring to a boil, cover, and transfer to oven. Cook until crosswise short ribs are tender, 5 – 6 hours. 4 cups low-salt beef stock BEVERLY’S AT THE COEUR D’ALENE RESORT

Braised Beef Short Ribs

Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

MAKE-AHEAD TIP: Ribs can be done ahead of time and re-heated slowly at 250 degrees with the braising liquid for 30-40 minutes.

TO SERVE: Place ribs atop mushroom risotto and spoon sauce over the top as desired.