For the short ribs, trim fat on top and bottom. Portion short ribs into 12 equal pieces, about 6 oz per piece.
Combine short rib portions with 2 Tbs chopped rosemary, 2 Tbs minced garlic and 1/4 c vegetable oil.
Let marinate for at least one hour to overnight.
After short ribs have marinated, heat a large heavy bottom/cast iron skillet over medium high heat.
Season short ribs with 44 Farms Salt & Pepper Blend. Sear short ribs in skillet on all sides, about 3 minutes on each side. This may need to be done in batches. Do not overcrowd pot or beef with not properly sear.
Once all short ribs are seared, set aside on a plate.
In same pot, add 1 Tbs of vegetable oil over medium high heat, and sear vegetables for 3-4 minutes.
Add herbs and tomatoes, cook 1 minute.
Add red wine, and reduce by half.
Add beef stock, and place the short ribs into the pot.
Cover with a lid, and place in a 350º oven for 2 hours. Check to make sure short ribs are tender. If needed, cook for an additional 30 minutes.
Remove from oven, and let sit for 30 minutes.
Remove short ribs from skillet and set aside.
"ROSEMARY GARLIC PANKO"
In a cast iron pan over medium heat, toast panko until golden brown, about 2-3 minutes.
Let cool and mix in remaining ingredients.
In a cast iron pan, heat 2 tsp oil.
Add spring onions and sear until tender. Add baby carrots and cook for 3-4 minutes.
Add asparagus and cook for 2-3 minutes until tender, depending on the thickness of the asparagus.
Add peas, garlic and salt and pepper.
Cook for 3-4 more minutes until vegetables are tender.
CHEF'S TIP: Serve for Easter brunch or dinner along with Scalloped Potatoes.Short ribs can be made a day or two ahead of time and reheated in braising liquid until warmed through.