Directions

Preheat oven to 300 degrees. Remove short ribs from refrigerator and let them come to room temperature. Season the short ribs liberally with salt. Meanwhile, heat a large sauté pan until almost smoking. Add rice oil and brown ribs on all sides until very dark but not burnt. Remove ribs from sauté pan and place into a roasting pan. Sauté vegetables and tomato paste in rice oil until nicely caramelized. Deglaze pan with wine and reduce by 80%. Add the canned tomatoes, chili powder, paprika and brown sugar and bring back to a boil. Add vegetable mixture to roasting pan. Cut a 6-inch piece of cheese cloth and wrap black peppercorn, bay leaf, parsley stems and thyme inside, and place into roasting pan. Tightly cover roasting pan with aluminum foil and place in the oven and braise ribs until fork tender, about 4 hours. Remove ribs from oven and let cool in the braising liquid. When the ribs are cool enough to handle, carefully remove from the braising liquid and remove any excess fat and gristle. Shred the short ribs with a fork and reserve. Meanwhile, return the cooking liquid and vegetables to the stove and cook on medium high until most of the cooking liquid has evaporated (about 25 minutes). Return the beef to the pan and season with salt. Serve on warm buns and enjoy!

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