Andy Arndt, executive chef, Elaine Bell Catering

3 pounds beef short ribs, boneless

Salt and Pepper

2 Tbsp. oil

2 yellow onions, chopped

1/2 carrot, chopped

3 shallots, chopped

6 cloves garlic, chopped

4 Tbsp. dark molasses

1 sprig fresh thyme

1 1/2 tsp. ground black pepper

1/2 tsp. salt

3 cups beef stock

2 bay leaves

Season the short ribs with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides. Remove the ribs from the pan and add the vegetables and seasonings. Cook, stirring over medium heat until they begin to brown, about 10 minutes. Add the molasses and cook for 2 minutes.

Stir in the stock, then return the ribs to the pot with the bay leaves. Cover and bake in a 350 degree oven for 3 hours.

Remove the short ribs from the liquid and place in a dish. Cool. Cut into 4 pieces. Spoon one cup of the braising liquid over the ribs to keep them moist. Set aside.

Strain the braising liquid, skim off any fat and return to the heat. Bring to a boil and reduce until syrupy.

For the Carrot Puree:

1 pound carrots, peeled and cut into 1 inch pieces.

2 cups water

1/2 tsp. salt

2 Tbsp. unsalted butter

Place all in a 2 quart saucepan. Bring to a boil, simmer until carrots are tender. Strain the carrots and puree in a food processor with butter. Set aside. Season with salt and pepper.

For the Pea Shoots:

6 ounces pea shoots

2 Tbsp. unsalted butter

2 cloves garlic, chopped

Salt and pepper

Just before serving, heat the butter in a saute pan over medium-high heat. Add the garlic and cook for a moment, season with salt and pepper. Toss in the pea shoots and slightly wilt.

To assemble the dish:

Spoon one quarter of a cup of the warm carrot puree onto the bottom of a warm bistro bowl. Place a hot short rib on top of the carrot puree.

Ladle one quarter of a cup of the reduced braising liquid over the short ribs. Top with wilted pea shoots.

Serves 4