CHUCK SHORT RIBS BONELESS RECIPES

Steps:

• Preheat oven to 350°F.
• Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
• Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
• Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
• Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
• Add wine and reduce by half.
• Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
• Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
• Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
• Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

Steps:

• Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
• Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
• Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
• Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.