For the Braised Short Rib

Start by removing the excess layer of skin and fat from the ribs. Season generously with kosher salt and freshly ground pepper on all sides.

1 whole rack short ribs - Kosher salt - Freshly ground black pepper

Peel carrots and chop into manageable pieces. Cut the heads off a few stalks of celery and cut into manageable pieces. Peel and slice onions.

½ lb carrots peeled and chopped - 5 stalks celery chopped - 2 large onions peeled and sliced

On the stovetop, heat vegetable oil over medium-high heat until whisps of smoke emerge.

1 tbsp vegetable oil

At which point, in batches, place the pieces of short rib into the pot and brown them on all sides. To prevent the fond from burning, place the ribs back down in the exact spot that they were before flipping. If exposed fond during the final batch, place a handful of onions to prevent the fond from burning.

Once every short rib is seared, add in the onions (or rest of the onions) and saute until soft and brown. Add in tomato paste, sauteing and whisking together for an additional 2-3 minutes.

3 tbsp tomato paste

Add in the celery and carrots, sauteing to warm up, add in garlic, an amber ale (or dry red wine), chicken stock, a splash of soy sauce, and prune juice. Stir to combine.

5 cloves garlic - 2 cups amber ale (or red wine) - 2 cups chicken stock - Soy sauce - ½ cup prune juice

Add a few sprigs of fresh thyme and parsley.

Sprig thyme - sprig parsley

Nestle in the pieces of short rib making sure each piece peaks just above the liquid. Least browned side up.

Cover and place into a 275°F oven for 4-5 hours. Check after 3.5 hours to check doneness. If there is no resistance after poking with a paring knife then the short ribs are done.

Once done, remove the short ribs from the pot and into the fridge (if made ahead of time) and strain the remaining solids out of the braising liquid.

If made for immediate use, let the liquid settle and skim the fat off the top of the liquid.

If made ahead of time, for a rapid cooling place a few big pieces of ice into the liquid and let sit for 15 minutes. Wrap with plastic wrap and place into the refrigerator for at least 4 hours and up to overnight. Once chilled, remove the solid layer of fat floating on top.

Once the fat is removed, boil the liquid in a high walled skillet until reduced by 80%. This can take 1-2 hours.

Once the sauce coats the back of a spoon, place the short ribs into the skillet and base with the sauce before covering and letting it sit for 20 minutes.

When ready to serve, place onto a pomme puree and top with sauce and garnished with fresh parsley. Enjoy!