Short Rib Recipe

Sear the Short Ribs

In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned (about 3-4 minutes per side). Remove and set aside.

Sauté Vegetables

In the same pot, add the diced celery and sauté for about 5 minutes until softened. Add the chopped chicory and cook for an additional 3 minutes.

Add Stock and Cook

Return the short ribs to the pot, then pour in the beef stock. Bring to a simmer, cover, and reduce the heat to low. Cook for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Prepare Cherry and Bone Marrow

While the ribs are cooking, roast the bone marrow in a preheated oven at 450°F (230°C) for about 15-20 minutes until it is bubbly and slightly browned. In the last 10 minutes of cooking the ribs, add the halved cherries to the pot.

Serve

Once the short ribs are done, plate them with the cherry and chicory mixture. Top with roasted bone marrow and drizzle with pickled mustard seeds before serving.