Ingredients:

4 lbs bone-in Short ribs 

4 cups Hale bone broth 

2 cups red wine- any 

1 medium carrot, chopped 

2 stalks celery, chopped

3 whole garlic cloves 

1 shallot, split in half 

3 bay leaves 

2 Tbsp tomato paste 

2 Tbsp fig butter/jam 

Salt and pepper to taste 

Flour to dredge short ribs 

1 Tbsp corn starch- to make a slurry to thicken au jus at the end 

Directions: 

1. Preheat oven to 350 F.

2. Pat dry and season short ribs with salt and pepper then dredge in flour.

3. Pan sear all sides over medium-high heat until golden brown. Next, add in the wine, broth, celery, garlic, shallots, carrots, bay leaves, tomato paste and fig jam. Bring to a boil and transfer covered in a preheated oven at 350 F and cook for 1h 15 min; then remove the lid, flip and cook another 30 mins or until the meat falls off the bone tender.

4. Remove excess fat with a big spoon from the top or chill in the fridge until the fat hardens on top for an easier removal.

5. Trim short ribs; strain the au jus and thicken it with corn starch slurry. This sauce is LIFE- you’d want to dive in it! 

PS: I paired the short ribs with roasted garlic mashed, caramelized carrots and a generous amount of au jus! 

Happy Holidays!