- 1/2 cup Marzetti® Balsamic Vinaigrette
- 10 Whole black peppercorns
- 3 tbsp Canola oil
- 2 large Carrots, peeled & chopped
- 2 large Parsnips, peeled & chopped
- 1 large Onion, chopped
- 2 Celery stalks, trimmed & chopped
- 5 Cloves garlic, peeled & chopped
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 3 tbsp Tomato paste
- 4 large Carrots, trimmed, peeled & cut into batons
- 1 bottle (750 mL) Dry red wine
- 2 Star anise
- 4 large Parsnips, trimmed, peeled & cut into batons
- 2 Bay leaves
- 3 tbsp Olive oil
- 5 lbs Short ribs, cut into 3-4" pieces
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 can (8 oz) Tomato sauce
- 4 1/2 cups Beef stock, divided
Additional items: cheesecloth or small drawstring net bag
Preheat oven to 325°F. Wrap peppercorns, star anise and bay leaves in a small square of cheesecloth, tie with kitchen twine and reserve. Sprinkle short ribs with salt and pepper. In a very large, high-sided skillet or stovetop-safe roasting pan such as a Dutch Oven, heat canola oil over high heat until very hot, but not smoking. Sear ribs until deeply browned on both sides, about 9-10 minutes total. Remove ribs to a plate.
Discard all but 2 tablespoons fat from the pan and add onions, carrots and parsnips, celery, garlic, salt and pepper and cook over medium heat, stirring occasionally, until slightly softened, about 10 minutes.
Add tomato paste, stir to incorporate and cook an additional 5 minutes. Add wine, tomato sauce, ½ cup of Marzetti® Balsamic Vinaigrette and reserved bundled spices and bring to a boil. Reduce heat to medium and cook until liquid is reduced by 2/3rd, about 30 minutes. Add 3 cups beef stock, return to a boil and cook an additional 10-15 minutes, until liquid is reduced by about a 1/3rd. Return ribs to a Dutch Oven or roasting pan, seal tightly with aluminum foil or pot cover. Place pot in oven and braise until ribs are fork-tender, about 2 to 2 ½ hours.
Halfway into braising, prepare roasted carrots and parsnips:
Toss carrots and parsnips with olive oil, salt and pepper and transfer to a large baking sheet. Place in same oven as short ribs and roast until tender and gently browned, about an hour. Remove and keep covered with foil.
Remove ribs from oven, uncover and remove meat to a platter to cool. Remove spice bundle and discard. Transfer braising liquid and solids to a blender or food processor and add remaining ¼ cup Marzetti® Balsamic Vinaigrette and 1 cup of the remaining broth. Puree until smooth, then transfer to a saucepan, season with salt and pepper and warm gently, adding more broth if sauce thickens too much. Separate meat from bones and arrange on a platter. Serve with warm vegetable puree and roasted parsnips and carrots.