16 oz. Boneless Short Rib or Arm Steak [ cut into 4 even pieces]
1 C beef stock
1C red wine- pinot noir
2T. cider or red wine vinegar
2ea shallots - diced
1ea small carrot-diced
1ea rib of celery diced
1/4t ea. mustard seed, black pepper
1 bay leaf
2t ea. fresh marjoram and thyme
4 ginger snaps.
S&P to taste
1. Preheat oven to 400.
2. Season beef with s&p. Heat sauté pan to medium high heat [ drop of water should bead around in a flower pattern]. Sear meat until browned on all sides. Transfer to a small dutch oven or roasting pan. The shallot, carrot and celery should already be in the bottom of this pan.
3. Deglaze pan with wine and then stock. Add spices and half of the herbs, bring to a simmer . once simmering - Transfer to the pan with shortribs.
4. Cover pan with lid or foil and set in oven. After 30 minutes Reduce heat to 300'. Allow to cook for 1.5 hours or until meat reads an internal temp of 180'. This should be fork tender but not fall apart.
5. Remove meat from pan and pour remaining contents into a blender. Remove the clove and bay leaf. Add gingersnaps. Set lid and place a towel over the lid. Holding the lid with a toweled hand start blending. Work up from slowest speed to the highest or until the sauce appears smooth. Taste the sauce. If the sauce is not sour enough for you- feel free to add a little more vinegar or lemon juice. If the sauce needs more thickening you can either add more gingersnaps or a tsp of arrowroot slurry.