2 tablespoons Vegetable Oil

6 ea Beef Short Ribs, English style

Salt

1 teaspoon Black Peppercorns, crushed

5 Cloves Garlic, peeled

3 Large shallots, diced

1 Medium Carrots, peeled, trimmed, and cut into 1-inch lengths

1 Stalks Celery, peeled, trimmed, and cut into 1-inch lengths

1 Medium Leek, white and light green parts only, coarsely chopped

1 Bay Leaf

1 tablespoons Tomato Paste

1 quart Unsalted Beef stock or chicken stock

Salt

Freshly Ground White Pepper

Organic flour, for dredging

For the persillade;

Equal parts of chopped garlic and chopped parsley.