Cut boneless beef short ribs into large chunks-remove excess fat
Season generously with salt & crushed black pepper. Mix well
In a preheated Dutch Oven add olive oil
Dutch Oven substitute = oven proof saucepan
Sear boneless short ribs on all side
Remove short ribs from Dutch Oven, set aside
Saute chopped onion in leftover short ribs/oil rendering in Dutch Oven
After 2 minutes add minced garlic, saute for 30 seconds
Next add leek, celery & carrots
Add butter. Season with salt & black pepper to taste
Now blend in tomato paste. Let simmer for a minute
Stir in 2 cups of Marsala wine. You can use red wine as substitute
Pour in 4 cups of Beef Stock - maybe substituted with chicken stock
Let simmer for a minute more, then cover with lid
Place Dutch Oven in preheated 350*F oven for 2 hours
Now remove from oven, open lid and check doneness with 2 forks
If short ribs pull apart right away you are done
Wallah! Your Braised Short Ribs are ready.
Transfer to serving bowl, garnish with fresh parsley
To Plate: Layer Braised short ribs with wine sauce over creamy mashed potatoes, grits or risotto.
Bon Appetit!