BRAISED SHORT RIBS

2tbsp CANOLA OIL
3tbsp BUTTER
4# SHORT RIBS
2tbsp THE SPICE COACH GOURMET SMOKY SPICE BLEND
1ea ONION, PEELED AND ROUGHLY CHOPPED
1ea CARROT ROUGH CHOPPED
1ea STALK CELERY ROUGH CHOPPED
4ea CLOVES GARLIC, PEELED AND SMASHED
1ea BOTTLE RED WINE
3ea STEMS THYME
4ea STEMS PARSLEY
1EA BAY LEAF
½cup CHOPPED PARSLEY
SALT AND PEPPER to taste

1. PUT A TABLESPOON EACH OF THE OIL AND BUTTER IN A DEEP
HEAVY SKILLET OR CASSEROLE AND TURN THE HEAT TO HIGH. A
MINUTE LATER, BROWN THE RIBS WELL ON ALL SIDES, SEASONING
WELL WITH SALT AND PEPPER. THIS WILL TAKE ABOUT 20 MINUTES
(WORK BATCHES TO AVOID CROWDING). REMOVE THE RIBS, POUR
OUT AND DISCARD THE FAT, AND WIPE OUT PAN.
2. PREHEAT OVEN TO 350º. PUT THE REMAINING 1 TABLESPOON OIL
AND ANOTHER TABLESPOON OF BUTTER IN THE PAN, TURN THE
HEAT TO MEDIUM-HIGH, AND ADD THE ONION, CARROT, CELERY,
GARLIC AND SEASON WITH SMOKY SPICE BLEND. COOK, STIRRING,
UNTIL THE ONIONS ARE SOFT, ABOUT 10 MINUTES.
3. ADD THE RED WINE, THYME, PARSLEY STEMS, AND BAY LEAF TO
THE PAN AND BRING TO A BOIL; AND ADD THE RIBS, COVER, AND
PUT IN THE OVEN. COOK UNTIL THE MEAT IS VERY TENDER AND
FALLING FROM THE BONE, ABOUT 3 HOURS; TURN THE MEAT TWICE
AN HOUR.
4. REMOVE MEAT, DISCARD BAY LEAF THYME AND PARSLEY
STEMS.THICKEN LIQUID WITH CORN STARCH
SERVE OVER RISOTTO, RICE. PASTA OR MASHED POTATOES. POUR SAUCE
ON TOP AND GARNISH WITH CHOPPED PARSELY