West Town Tavern Pot Roast with Black Vinegar Sauce By Susan Goss

Ingredients for Pot Roast
8 square-cut bonless beef short ribs, 9 ounces each (I just got the short ribs from Costco)
Kosher salt and freshly ground black pepper to taste
1/4 cup of canola oil
2 carrots, scrubbed and roughly chopped (I also peeled mine)
2 ribs celery, roughly chopped
1 large red onion, cut into eighths
2 large bay leaves
10 sprigs of flat leaf parsley
1 1/2 cups of zinfandel
For the Black Vinegar Sauce
4 cups of red wine vinegar
1 1/2 cups packed dark brown sugar
3/4 cup dark raisins
Make the short ribs
Preheat the oven to 325. Sprinkle short rib pieces with salt and pepper to taste. In a heavy 5 quart saute pan, heat the canola oil and sear the beef on all sides until brown. Leave the beef in the pan.

Add carrots, celery, onion, bay leaves, and parsley to the pan. Pour in the wine and just enough water to come 3/4 of the way up the sides of the beef. Bring to a boil. Remove the pan from heat, cover with a lid or foil and braise int he oven until meat is very tender, 3 to 3 1/2 hours. Let me stand in the braising liquid until ready to serve.

Make the Sauce
While the short ribs are braising, in a 3 quart saucepan, combine the vinegar and brown sugar and bring to a boil. Reduce the heat and simmer rapidly until liquid reduces to 2 1/2 cups. Add the raisins. Continue to simmer the sauce and reduce to 2 cups. Sauce should be black, syrupy, and glossy. Be careful sauce does not over reduce and burn. Let the sauce cool to room temperature and serve with pot roast.