Bringing together all of the local ingredients for this dish has been a great learning experience for me and one that is having a lasting effect. While I've always loved shopping at the farmers' market, I'm now making a point to pass up produce at the market and waiting for my weekend market. It's not convenient, but it's one of the little changes I can make while trying to be a conscience eater.
All this effort has the added benefit of tasting delicious. The short ribs were amazing, I'm certain due to the high quality ingredients and the higher quotient of homemade goods that went into making them. The only thing I would change for the next round is doubling the recipe. They tasted even better the next day and I would have loved to have more on hand.
Beef Short Ribs - Locally
2 pounds J&J Grass-fed, California Short Ribs
3 T Tutta California Olive Oil
3 celery stalks
4 cloves garlic
1/2 t salt
3 T Tutta California Cabernet Vinegar
2 -4 cups local chicken stock
4 thyme sprigs
2 California bay leaves
Preheat oven to 325*
Season short ribs with salt and pepper. Heat olive oil over medium heat in a dutch oven and brown short ribs on all sides. Remove short ribs to a plate. Cut celery, carrots and onion into chunks and add to a food processor with the garlic. Process until well-blended and almost paste-like. Place vegetable mixture in the dutch oven along with the salt and tomato paste and saute until vegetables begin to soften. Stir in two cups of the stock along with the vinegar, thyme and bay leaves. Nestle the short rib pieces in the vegetable mixture, adding more stock until the ribs are completely submerged. Cover and place in the oven for 2 - 3 hours until the meat is falling off the bone. Remove the thyme and bay leaves and discard. Serve the ribs with some of the cooking liquid and polenta. Enjoy!