Ribs from Tavern in the Village

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Short rib 

Cut and portion to liking
Season with salt and pepper and allow to come to room temp
Grill on top and bottom
Braise Short rib with white wine and water equal parts on a bed
of onions (pref white or red) and celery
Braise for 3 hours covered and an additional 30 minutes uncovered

Chimichurri Vinaigrette

2 bunches parsley
3 cloves garlic, minced
1t dried oregano
1t crushed red pepper
1t salt
1 shallot, minced
1/4c rice wine vinegar
1c salad oil