Ribs
- 1/2 cup vegetable oil
- 10 pounds short ribs, cut into 3"- 4" pieces by butcher
- 3 onions, sliced 1/2"
- 1 large fennel bulb, sliced 1/2"
- 3 carrots, sliced 1/2"
- 1" piece fresh ginger, sliced 1/2"
- 1 head garlic, cut laterally in half
- 2 bottles red wine
- 2 quarts chicken stock
- 3 cloves
- 4 Allspice
- 2 cinnamon sticks
- 1 tablespoon black peppercorns
- 3 star anise
- 12 sprigs thyme
- 1 stick butter, unsalted
Season meat with salt and pepper. In a heavy bottomed, large braiser, over high heat, add vegetable oil and sear meat in batches until dark brown, removing it to a container and continuing until all meat is nicely caramelized. Add onions, carrots, fennel, and ginger to the same pan, and cook over med-high heat until the vegetables are lightly golden, about 10-15 minutes. Add garlic and cook about 5 more minutes.
Add wine, chicken stock, and bring to a boil. Reduce heat to medium and reduce by half. Add short ribs to the liquid, and braise for 2 hours, covered, in a 325 degrees F oven. Add thyme and spices to the pot and finish cooking, covered, until the meat is tender, about 1 1/2 hours more.
Remove meat and strain liquid through a colander or strainer. Reduce the liquid slowly until it reaches a sauce consistency, about 30 minutes. Stir butter into the sauce and season with salt, black pepper.
Sweet Potato Puree
- 3 pounds sweet potatoes
- 1-1/2 cups of heavy cream
- Grated nutmeg
- 1/2 stick butter
- Salt and pepper
Peel potatoes and cook in water with salt until tender. Mash with potato ricer or masher. Season and add cold butter and cream, stir puree to incorporate. Keep warm.
Sautéed Baby Mustard Greens
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced thinly
- 2 bunches baby mustard greens
- Salt and black pepper
Wash mustard greens and drain. Sweat garlic in olive oil until very lightly golden. Add mustard greens and sauté until tender. Season with salt and pepper.
To Serve
Reheat ribs, covered in the 325° F oven for 10 minutes. Place a spoon of puree on the plate. Put 1 rib on plate with 2 ounces of sauce. Finish with warmed sautéed mustard greens.
