Serves 6

1 bunch of leeks
1 white onion
3 carrots
½ bunch of celery
6 short ribs
1 bay leaf
1 bulb of garlic, skin removed, cloves separated
1 bunch of thyme
½ teaspoon black peppercorns
6 cups red wine
3 Tablespoons butter, divided
Salt and Pepper
Grapeseed Oil
4 cups veal stock

For the Salad
¼ bunch Italian parsley, leaves picked and washed
½ bunch chives, cut into ½-inch lengths
1 head frisee, blanched yellow part picked and washed
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt to taste

Set aside 1 leek, ¼ onion, 1 carrot and 1 stalk of celery. Cut the remaining vegetables into large mirepoix, which are ½ inch pieces. Place the short ribs into a deep baking dish and cover with the mirepoix, bay leaf, garlic, thyme and peppercorns. Cover with the red wine and place in the refrigerator for 24-48 hours.

Cut the reserved leek, onion, carrot and celery into 1/8-inch cubes. Place 1 tablespoon of butter into a sauté pan. Over medium heat, sweat the vegetables for 5 minutes, or until soft. Set aside.

Preheat the oven to 250º-300º F. Remove the short ribs from the red wine and pat them dry with a paper towel. Pour the wine through a strainer and reserve the vegetables. Place the wine into a pan and reduce by half.

Season the short ribs generously with salt and pepper. Place a skillet over medium-high heat. When the pan is hot, add the grapeseed oil and sear the short ribs on all sides. Be very careful not to burn the ribs because the color is difficult to distinguish from the red wine.

Place the seared ribs into a roasting pan and cover with the vegetables reserved from the marinade. Then pour the reduced red wine on top of the ribs. Cover with the veal stock and place the roasting pan in the oven. Cook for 3 hours at no more than a simmer. If the ribs are allowed to boil, they will be tough, no matter how long they are cooked! At this point the ribs may be cooled and stored in their liquid for up to 3 days, then gently re-heated when ready to serve.

Salad Method:
Combine parsley, chives, and frisee. Whisk together red wine vinegar and extra virgin olive oil and season with salt to taste.

To serve the ribs:
When ready to serve, make the accompanying recipe for the mashed potatoes. Re-heat the ribs and remove them from the cooking liquid, discard the vegetables. Place the cooking liquid into a pan and reduce slightly. Add the 1/8-inch cut vegetables. Place a generous spoonful of the mashed potatoes down in a bowl and place a rib on top. Cover with the vegetables and sauce mixture and garnish with the dressed salad.

Horseradish Mashed Potatoes

1.5 pounds yellow finn potatoes, washed
½ pound unsalted butter
¼ cup milk
Salt and white pepper
1 teaspoon prepared horseradish

Place the potatoes in a pot of slightly salted water and cook until tender, but not mushy for approximately 15 minutes. Strain the water out and peel the potatoes while still very warm. Pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy-bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper and finish with prepared horseradish.

This recipe comes courtesy of Traci Des Jardins and Jardinière.