This week, Chef Kevin O’Neil of EP Local & An EP Experience catering shows Tina Redwine how to make ribs. 

3lbs of Local Short Rib Bone-in (Custom Meat in Fairfield)

One cup of carrots (Rough Chop)

Once cup of Celery (Rough Chop)

2 tablespoons of chopped garlic

One cup of ketchup

One cup of Brown Sugar

Three sprigs of thyme

1 tablespoon Worcestershire

2 1/2 qt of beef Stock

5 bay leaves

In a medium mixing bowl add beef stock, Worcestershire sauce, brown sugar, ketchup and whisk all ingredients until well combined. Season generously the short rib with kosher salt and fresh cracked black pepper & chopped garlic. Place chopped vegetables in a roasting pan and rest the meat on top. Completely cover the meat with braising liquid. Cover with parchment paper and foil and roast in oven at 375 for 4 1/2 hours until tender. Remove from stove to cool down in its liquid for maximum flavor.