Easy Greenfield Highland Beef Short Ribs

Whether you're planning a cozy family dinner or a special gathering with friends, this dish is sure to impress even the most discerning palates.

With just a handful of simple ingredients and a few easy steps, you'll create a masterpiece that will have everyone asking for seconds. The secret lies in the slow-cooking process, which infuses the meat with deep flavors and tenderizes it to perfection.

1.5-2.5 LBS SHORT RIBS

• 1 SMALL LEEK, CHOPPED WHITE PART ONLY

• 1 SMALL ONION, CHOPPED

• 2 C. CHOPPED CELERY

• 1 LARGE CARROT, DICED    

• 2 TBSP. OLIVE OIL

• 2 CLOVES GARLIC, MINCED

• 2 CUPS RED WINE OR BROTH

• 1 TBSP TOMATO PASTE

• KOSHER SALT

• FRESH GROUND PEPPER

Preheat oven to 400 degrees. Place the short ribs on a sheet pan, sprinkle with salt and pepper, roast for 15 minutes. Reduce oven temperature to 300 degrees. Heat oil in Dutch over, sauté fennel, leek, onion, celery and carrots and cook over medium heat 20 minutes, stirring occasionally. Add garlic, cook additional two minutes. Add tomato paste, wine or broth, salt, pepper and brown sugar and bring to boil. Place the ribs on top of the vegetables, cover the pot, put in oven and bake for two-three hours or until ribs are very tender, or place all in crock pot, cook 6 hours low or 3 hours high.