Braised Shortribs

Debone the shortribs if needed, cutting them into approximately 1.5 inch cubes. These will be very well marbled, even fatty pieces of meat. Trim off excess silver-skin and large external pieces of meat. To brown the meat, first coat all sides with an even sprinkling of black pepper and kosher salt. Heat a large cast iron pan over high heat for several minutes, until starting to smoke. Add 1 Tbs of canola oil. Working in batches that fit inside t... More

Debone the shortribs if needed, cutting them into approximately 1.5 inch cubes. These will be very well marbled, even fatty pieces of meat. Trim off excess silver-skin and large external pieces of meat. To brown the meat, first coat all sides with an even sprinkling of black pepper and kosher salt. Heat a large cast iron pan over high heat for several minutes, until starting to smoke. Add 1 Tbs of canola oil. Working in batches that fit inside the frying pan, brown the meat on all sides, then put on a sheet pan lined with paper towels to rest. For additional batches, you won't need more oil because the fat from the ribs will accumulate in the pan. Wet and wring out a large enough pieces of cheese cloth to extend beyond the sides of the Dutch oven you'll use for the meat. You need a dutch oven large enough to hold the meat in 1-2 layers, ideally 1. Use the same one you made the red wine reduction in, if possible. Add the sliced carrots, diced onions, and parsley sprigs to the red wine reduction in the dutch oven. Then cover with the cheese cloth, to create a nest for the meat. Gently place the meat in the cheesecloth nest, and cover the meat with the cloth. Add enough beef or veal stock to cover the meat. Your meat should still be covered nicely by the cheese cloth. Bring to a simmer over medium heat, then cover and place in 350 degree oven for about 2 hours until the meat is extremely tender. Once the meat is done, remove the cheese cloth nest with meat enclosed, allow meat to rest in a large bowl or sheet pan. Scoop out the large solids from the remaining sauce and then strain in a chinois. In a heatproof container, place the meat and cover with the sauce, so the meat is covered. Allow to cool, cover and refrigerate for 1-3 days. This allows the sauce to permeate meat. On serving day prepare your vegetables. Peel and trim the carrots as needed. Cut fingerlings in half lengthwise if they are much bigger than your thumb. Cut the tops and bottoms from the pearl onions. Heat about 1/2 gallon of water to a boil, add some garlic cloves, thyme sprigs, and bay leaf for flavoring. Blanch the carrots and then the fingerling potatoes in this water, til still firm, and then shock in ice water. For pearl onions, cook for about 10 minutes in the boiling water mixture, then shock in ice water. Then, you'll need to peel the skin from them-- I make a cut lengthwise through the outer layer of skin, and then peel the onion. Slice the button mushrooms, and saute in a hot cast iron pan with butter until browned and cooked. Slice the bacon into 1/2 pieces, and roast on a sheet pan in 350 oven till just crisp. Drain and let cool. To serve, take the beef and sauce mixture out of the refrigerator a few hours ahead of time to bring to room temperature, Carefully scoop the meat out and reserve. Place the sauce in a heavy bottom sauce pot or dutch oven, and reduce to a few cups over high heat. Add the meat back in, and the cooked vegetables. Check seasonings, adding salt and pepper as needed. Add a few tablespoons of chopped parsely. Warm the bacon in the oven. Serve in warm shallow bowls, topped with a few bits of bacon and a touch of chopped parsley.

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