Braised Short Rib

Dry Marinade

• 18 oz Beef chuck flap, short rib, trim
• 1 tbsp Garlic, chopped
• 3

Dry Marinade - The night before, add beef & aromatics to a container. Refrigerate 12 hours.

Braising - Heat oil in a large ovenproof pot over high heat. Add half the ribs & brown, remove - repeat with remaining ribs, then remove. Reduce heat, add onion & garlic into the same pot & cook for 5 minutes. Add carrots, & celery - cook until they caramelize. Add tomato past