Braised Beef Short Ribs with Arugula Pesto

Ribs- Pre heat oven to 500 degrees Using butcher twine, tie a knot opposite the bone around single short rib Place short rib on lubricated rack (bone side down) on sheet tray and place in oven for 7 minutes to sear outside. Rub oil and salt on outside of meat. While searing , use the cleaned, roughly chopped vegetables and garlic, Sweat the veg in pot with oil. Once the vegetables become tender, deglaze with red wine and add herbs and other liquids. Bring to boil. When the short ribs are finished take another smaller rack and place inside 6" hotel pan and place short ribs bone side down. DO NOT STACK, single layer only Pour boiling liquid over ribs to cover up completely. Cover with one sheet parchment paper and two sheets of foil. Tightly seal. Braise at 275 degrees for 4 hours. When finished, remove ribs from liquid and place on a cooling rack.

Pesto- Steam garlic, spinach, and arugula for 1 min. Immediately shock in ice water to retain color. Add this to remaining ingredients and mix in the blender. Adjust oil if needed.