JAR POT ROAST (SHORT RIB ROAST)

JAR POT ROAST (SHORT RIB ROAST) image

Yield 8 people

Number Of Ingredients 13

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3 Tbls canola oil
salt and pepper
3-5 Lbs boneless beef ribs
3 carrots, peeled and chopped
1 onion, chopped
3 stalks celery, chopped
(alt: use one container Trader Joe's Mirepoix)
1 leek, chopped
1/2 bulb garlic, peeled and smashed
1 bay leaf
1/4 teas cayenne pepper
1 cup sherry (e.g. Taylors)
4 cups low sodium chicken broth

Steps:

Set rack to lower third of oven and preheat to 350 degrees. Dry beef with paper towels and season with salt and pepper. Set a Dutch oven on high heat and add oil. Heat until just smoking. Sear beef until it is a rich deep brown, 3-5 minutes a side. Remove beef from pot and discard all but a teaspoon of fat. Add sherry to pot and reduce by half, about 4 minutes, scraping up brown bits. Put vegetables, salt, pepper and cayenne in pot and cook until slightly soft, about 5 minutes. Add beef and bay leaf plus accumulated juices and chicken broth until beef is almost covered. Cover pot with lid and place in oven. Cook on simmer for three hours, checking once to add water if needed. Remove pot from oven and allow beef to cool in liquid. Then remove beef and strain and degrease the liquid, pressing down on vegetables to remove all juices. Put beef and liquid back into pot and reheat over medium heat when ready to serve. Top with carmelized onions.