• 1 Teaspoon salt

• 6 Rack Bone-In Beef Short Ribs

• 1/4 Cup extra-virgin olive oil

• 1 Bunch Fennel, fronds, stems & core removed

• 1 Whole Leeks, white part

• 1 1/2 Cup onion

• 4 Cup Celery

• 2 Whole Carrots, fresh

• 3 Whole garlic

• 2 Tablespoon tomato paste

• 25 2/5 Ounce red wine

• 1 Tablespoon salt

• 1 Teaspoon black pepper

• 1 As Needed rosemary sprigs

• As Needed thyme sprigs

• 1 Tablespoon brown sugar

• 6 Cup beef stock

Steps

1

When ready to cook, set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

2

Meanwhile, heat the olive oil in a cast iron skillet on the stovetop and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine.

3

Bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tbsp salt and 1 tsp pepper. Tie the rosemary and thyme together with kitchen twine and add to the skillet.

4

Place the roasted ribs on top of the vegetables in a Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake in Z Grill for 2 hours or until the meat is very tender.

5

Carefully remove the short ribs from the Dutch oven and set aside. Discard the herbs. Continue to cook the vegetables and sauce over medium heat for 20 minutes, until reduced.

6

Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. Enjoy!