There are many short ribs that you can purchase around the world, currently I am using the Italian raised beef from Montana Ranch—grass fed is the way to go.  I would suggest finding your boneless short ribs at your local Whole Foods.  With the rich braised beef, I recommend pairing a big fat red wine.  You need to pull out a Cabernet as an accompaniment. Well-marbled beef loves to tame this grape’s tannins. I chose to do grape several ways to accompany the short rib; first is pickled grape, then grape in its natural state, a peeled grape, grape film & grape gastrique.  This is served over a mushroom fondue with foraged mushrooms.

If you are interested in making a shorty for your shorty, start by marinating your short ribs. Marinate to your liking from 1 – 5 days (see below). Remove from marinade & dry with a towel, the dryer the meat is, the better the sear will be.  Season with salt & pepper, then sear each side until golden brown.  De-glaze a pot with the marinade & place short ribs inside.  Cover with parchment or wax paper & braise your short ribs at 300^¡ for 3 ½ hours.

Marinade on this:                            

• Celery

• Onion

• Carrot

• Red Wine

• Port

• Garlic

• Star Anise

• Thyme