Short Rib Pot Roast with Dutch Black Vinegar Sauce

ShortRibs 4 9-ounce boneless square cut short ribs

Kosher salt, freshly ground pepper

1 teaspoon vegetable oil

1 carrot, peeled and chopped

1 rib celery, chopped

½ red onion, chopped

2 large bay leaves

5 sprigs flat leaf parsley

1 cup red zinfandel wine

1 can (14.5 ounces) unsalted beef stock or broth or more as needed

Vinegar Sauce

4 cups red wine vinegar

1.5 cups packed dark brown sugar

¾ cup dark raisins

Heat oven to 350 degrees. Sprinkle ribs with salt and pepper. Heat oil in large, heavy skillet. Add beef; sear on all sides until brown.

Place carrots, celery, onion, bay leaves, and parsley in casserole just large enough to fit ribs snugly. Add ribs, wine, and enough broth to cover meat. Place casserole over high heat; heat to boil. Remove pan from heat. Cover; bake until ribs are very tender; 1.5 to 2 hours.

Let meat stand in braising liquid until ready to serve. (Pot roast may be prepared to this point up to 2 days in advance), Refrigerate meat in braising liquid. Reheat in braising liquid when ready to serve).

For sauce, combine vinegar and brown sugar in heavy saucepan. Heat to boil over medium-high heat. Reduce heat to medium-low; simmer rapidly until liquid reduces to about 2.5 cups, about 50 minutes. Add raisins.

Heat sauce back to boiling; reduce to 2 cups, about 15 minutes. Sauce should be black, syrupy, and glossy. Be careful sauce does not over-reduce and burn. Let sauce cool slightly. The sauce may be made ahead and kept indefinitely. Thickly slice pot roast; serve with 2 tablespoons vinegar sauce per serving