Instructions

1. 

   1

   Prep vegetables & short ribs

   • In Brava Chef’s Pan, stir together onion, carrot, celery, 1 tablespoon cooking oil and 1 teaspoon salt.
   • Arrange short ribs on top of vegetables.
   • Slide Chef’s Pan, uncovered, into top shelf.
   • Press green button to begin cooking.
   • Note: You will add additional ingredients after 10 minutes.

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2. 

   2

   Prepare chicken stock mixture

   • While food cooks, in medium bowl, whisk together chicken stock, red wine, flour, tomato paste, 1 tablespoon salt and 1 tablespoon pepper until tomato paste is fully incorporated and there are no lumps.

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3. 

   3

   Braise vegetables & short ribs

   • Once Brava notifies you, carefully remove Chef’s Pan from Brava and stir in chicken stock mixture, bay leaf and rosemary.
   • Cover Chef’s Pan with lid and slide into top shelf.
   • Press green button to continue cooking.

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4. 

   4

   Finish & serve

   • Carefully remove Chef’s Pan from Brava and check ribs. Meat should easily pull from bones when pierced with a fork. If they are not yet tender, bake at 325°F for 30 minutes more.
   • Arrange short ribs on serving platter or individual plates.
   • If desired, use large spoon to skim fat off sauce. Add red wine vinegar to sauce; stir well.
   • Top ribs with sauce. Serve with roasted potatoes or polenta, if desired.

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