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Ingredients

• Short ribs:
• 3 tablespoons extra-virgin olive oil
• 3 pounds short ribs
• kosher salt and freshly ground black pepper
• 1 medium onion, chopped
• 3 carrots, chopped
• 1 tablespoon sweet paprika
• 3 sprigs fresh thyme
• 1/2 cup honey
• 1 cup dry red wine
• 2 cups beef stock
• Scallops:
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 orange, zest finely grated
• Pinch saffron, optional
• 1 pound diver scallops
• kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

Description

This Dish Is Left Alone In The Oven To Slow Bake For 2 1/2 Hours. The Carrots And Onions Are Going To Taste Like Dessert And The Short Ribs Will Melt In Your Mouth. The Scallops In A Cream Sauce Are Wonderful On Top. The Recipe Is Adapted From Chef Tyl

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