Ingredients

• 5 lb Beef Short Ribs

• 2 cup Beef Broth

• 1 cup Flour

• Parmesan Cheese

• Oregano

• Rosemary

• Rine

• Handful of Baby Arugula

• 2-3 Carrots

• 3 tbsp Butter

• 3 tbsp Tomato Paste

• 1/2 tsp Cinnamon

• 1 Sweet Onion

• 4 cloves of Garlic

• 1 stalk of Celery

• 2 Bay Leaves

• 1 bottle of Barolo Wine

• Olive Oil

• Thyme

• Salt

• Black Pepper

How to Prepare

1. Pat the ribs dry and lightly season both sides of ribs with salt and pepper

2. Use a mixing bowl and cover the ribs well in flour, salt and pepper

3. Use a cast iron pan on medium heat and use 4-5 tbsp of olive oil on bottom of pan.

4. Let heat for 3-4 minutes, then place ribs in pan.

5. Let ribs reach caramelization on all sides in pan (about 8 minutes) and add butter.

6. Remove the ribs from pan to cool and turn the heat to low in pan.

7. Begin preparing the sofrito sauce by grating carrots and celery, chop the thyme and onion, pull herbs off stem and add garlic.

8. Add the prepared sofrito ingredients and butter cast iron pan on low heat and stir well.

9. Place over over cast iron pan till onions are tender.

10. Add entire bottle of barolo wine sofrito mixture and bay leaves, salt, pepper and cinnamon.

11. Add two cups of beef broth, grated parmesan, rine and tomato paste to mixture then stir well.

12. Raise temperature to light boil for the pot of sofrito mixture.

13. Preheat oven to 325 degrees.

14. Add the ribs to pot with cover.

15. Place in oven for about two hours and forty-five minutes.

16. Remove the ribs from of the pot and set aside on a plate.

17. Let the sauce reduce for another ten minutes on medium heat.

18. Spread sauce on top of the ribs on your plate and add arugula.Enjoy!