Method

1. Heat a Dutch oven and coat the bottom with oil.
2. Season short ribs with salt and pepper and brown thoroughly on all sides.
3. Remove short ribs and add onions, carrots, tomato and garlic.
4. Cook until vegetables have released their liquid, the liquid has evaporated, and the veggies are brown (approx. 20 min.).
5. Add tomato paste and cook for an additional 3-5 minutes.
6. Add wine, Zab’s and herbs.
7. Reduce wine by half.
8. Add ribs back in, cover with stock.
9. Place in 325 oven for 3 to 3.5 hours until meat is fork tender.
10. Remove meat to a large sauté pan.
11. Strain cooking liquid (and vegetables) into a fat separator and add liquid back to the sauté pan.
12. Reduce the liquid to glaze and add butter to finish the sauce.