Preparation Instructions

1. Preheat the oven to 325º
2. Lay the short ribs out on a sheet tray and sprinkle them with kosher salt
3. Allow them to stand for two hours, covered in the refrigerator
4. Heat a heavy bottom braising pan to high heat and add the olive oil
5. Season the short ribs with cracked black pepper
6. Once the pan is very hot, sear the short ribs on both sides until golden brown.
7. Remove the short ribs, and if the oil has turned dark, remove the oil and replace with fresh
8. Immediately add the mushrooms, onions and garlic to the pan and caramelize
9. Once caramelized, add the tomato paste and stir into the vegetables. Turn down the heat and cook the tomato paste for two to three minutes
10. Add the marsala wine and reduce by half
11. Add the short ribs back to the pan with the herbs and cover with the veal stock
12. Bring the stock to a boil and cover with aluminum foil
13. Place the pan in the oven for two hours
14. Test the short ribs with a fork after two hours; They should be fork tender
15. Remove the pan from the oven and allow to come to room temperature in the braising liquid
16. Place the juices into a sauce pot and reduce over low heat, skimming the grease off as it collects at the top
17. Once reduced by 1/4, test the sauce for seasoning and pour back over the ribs