2 lbs. Bone in Akaushi Short Ribs
1 cup Mire Poix
(2 oz diced celery, 2 oz diced carrot, 4 oz dice onion)
¼ cup veal stock ½ cup white wine
2 oz Fresh Rosemary, Thyme, Chives, Parsley Cilantro
3oz Olive Oil
Remove the bone & season with salt & pepper. In a hot roasting pan sear beef until brown remove from pan. Add mire poix to pan and sauté vegetables for about 2-3 minutes. Place beef on top of vegetables and roast until mid rare about 15 minutes at 250 degrees.. Remove ribs from pan deglaze with wine then add stock. And reduce by half. Blend all herbs, lemon, and oil until smooth.