INGREDIENTS:

• 6 beef short ribs; (about 1860 calories)
• 1 fennel, top removed and core diced;(about 27 calories)
• 1 leek, green part removed and white cut into 1-inch pieces;(about 54 calories)
• 2 onions, chopped; (about 110 calories)
• 6 celery stalks, cut into 1-inch pieces;(about 12 calories)
• 2 carrots, cut into 1-inch pieces; (about 60 calories)
• 3 cloves garlic, minced;(about 12 calories)
• 2 tbsp tomato paste; (about 26 calories)
• 6 cups beef stock; (about 42 calories)
• bottle dry red wine; (about 635 calories)
• A few fresh rosemary sprigs; (about 2 calories)
• A few fresh thyme sprigs; (about 2.1 calories)

HOW TO PREPARE:

1. Preheat your oven to 400 F.
2. Place the beef short ribs on a foil covered baking sheet, season them to taste with sea salt and
   freshly ground black pepper and place them in the preheated oven to roast for 15 minutes.
3. In the meantime, heat a pot or dutch oven to a medium-low heat and cook the fennel, leek, onion, celery and carrots in some cooking fat for about 15 minutes.
4. Stir in the garlic and continue cooking for about 2 minutes.
5. Pour in the red wine together with the tomato paste, season to taste with salt and pepper, bring to a boil and let boil until reduced by half.
6. Add the roasted short ribs in the pot or dutch oven, pour in the beef stock and bring to a simmer.
7. Cover and place in the oven, lowering the tem- perature to 300 F, for about 2 hours.
8. Remove the meat from the pot or dutch oven and set set aside.
9. Remove the thyme and rosemary from the liquid and bring the liquid to a boil.
10. Let the liquid simmer for about 20 minutes, uncovered, until reduced to the desired consistency.
11. Add back the meat to the liquid before serving to heat it through.