Ingredients
- 5 pound boneless short ribs
- 3 pound carrots
- 5 pound celery stalks
- 2 pound medium white onions
- 1 cup balsamic vinegar
- 3 cup port wine
- 5 quart beef stock or veal
- 1/2 cup tomato paste
- 1 bunch fresh thyme
- 5 bunch bay leaves
- 4 tablespoon canola oil
Preparation
Baking Directions:
Season the beef short ribs with the kosher salt and ground black pepper.
On the stove top heat the oil in a stock pot.
When the oil is hot, add the short ribs and sear until golden brown, about 3-4 minutes on each side.
Remove from the pan and set aside.
Add the port wine and balsamic to the pan and let reduce for about 4 minutes.
Add the remaining ingredients and place over medium heat.
Allow to braise for 4 hours.
Remove from the heat and let cool for 30 minutes.
Remove the short ribs from the liquid, strain the sauce, discard the solids and reserve the liquid.
Check the seasoning and adjust if necessary with kosher salt and ground black pepper to taste.
Cut the brioche buns in half and toast in oven until golden brown.
Place short rib on the bun, season with sea salt and top with mayonnaise and arugula.
