Take the Beef Ribs and season with Salt & Pepper.
Add Canola oil to the pan and heat. Add beef ribs to pan and sear.
Once seared, place ribs in large pan evenly spaced.
Take 2 cups of carrots, and 2 cups of celery and breakdown until slightly soft. Spread evenly over beef ribs.
Take mushrooms and cut in quarters. Add salt & Pepper and cook until slightly soft and golden brown. Spread evenly over beef ribs.
Roughly chop Onions & Garlic. Add to pan & break down until slightly soft. Add bay leaves.
Add 1 tablespoon of Tomato Paste and cook until onion mixture is fully coated.
Add 4 cups of red wine and reduce.
Pour onion mixture evenly over the top of the beef ribs.
Add 3 cups Beef Stock & 6 cups Chicken stock and simmer.
Once stock is warm, pour over beef ribs evenly.
Once all ingredients are added, give a quick stir to make sure all layers are incorporated.
Put the beef ribs in the Alto-Shaam cook & hold oven and probe.
Set Alto-Shaam cook & hold oven for 225 degrees. Probe at 190 degrees and hold overnight at 155 degrees.
Pull beef ribs from the cook & hold the next morning.
Strain liquid from the ribs to separate vegetables from ribs and sauce.
Place a layer of vegetables on bottom of dish, cut each beef rib and place in an even row on top of vegetables. Pour sauce over top and garnish with rosemary. Enjoy!