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Buffalo short ribs with black garlic sauce.


6 pieces of buffalo short ribs with bones of about 225 g
2 tablespoons (30ml) vegetable oil
4 diced carrots
2 leeks sliced
4 stalks celery
1 spanish onion, diced
3 branches of thyme
1 bay leaf
1 rosemary branch
1 black garlic bulb
1 cup (250 ml) molasses
5 cup (1.25 liter) of veal stock
1 cup (250 ml) red wine
1 / 2 cup (125 ml) tomato paste
1 Or more liter of water
Salt And pepper
2 tablespoons (30 ml) of butter to finish the sauce

Preheat the oven to 275◦F/135◦C.
Mix black garlic to the water with a hand blender and leave aside.
Salt and pepper the short ribs. Put oil in a pan and heat. Once the skillet hot, seared the short ribs on all sides. Place the short ribs in a baking dish. Deglaze the pan with red wine and pour over short ribs. Add the remaining ingredients to short ribs. Also add black garlic-water. Add more water if needed. The short ribs must be completely covered with liquid. Cover with aluminum foil and place in oven until tender. About 4-5 hours.
Once tender, remove the foil and let stand in the refrigerator all night. Remove and discard the fat. Remove the short ribs from the baking dish and keep aside in the fridge. From the baking dish, strain the liquid and discard the solid. Put the liquid into a saucepan and reduce by ¾ or desired consistency at medium-high heat. Add butter and stir well to incorporate the butter into the sauce.
Coat short ribs with sauce and reheat them in the oven at 350◦F/177◦C. for about 15-20 minutes. Serve with potatoes and vegetables.