10 pounds of prime boneless short ribs, cleaned, trimmed, and cut into 2" by 2" cubes
3 Bottles of good quality red wine, such as cabernet
4 cups of the following ingredients, sliced thinly, you can use a food processor for this
peeled yellow onions
white button mushrooms
1 cup sliced celery
½ of a head of garlic, peeled and crushed
3 sprigs of thyme
3 sprigs of parsley
1 bay leaf
5 whole black peppercorns
1 cup of the following, sliced thin
A few dried porcini mushrooms if you have them
3 sprigs of thyme
2 quarts of veal stock, if you buy demi-glace, just thin it out with some water
First start by seasoning the meat with salt and pepper.
In a heavy bottomed pot, heat some vegetable oil until just about smoking.
In a single layer in the pot, brown the meat, if necessary, in batches
Remove the meat and wrap in a piece of cheesecloth large enough to hold all of it. Set aside while the wine and vegetables are reducing
For the wine reduction, place all of the ingredients for the first reduction in a pot that will be ultimately large enough to hold the reduction and the meat.
Reduce until the wine is almost completely evaporated, making sure the veggies don't burn on the bottom.
Once reduced, add the ingredients for the second reduction, and place the meat bundle on top.
Add enough veal stock to cover the meat.
Bring to a simmer, and cover, cooking for about 2 hours
Check the meat for doneness be taking and wooden spoon and if you can press one of the pieces of meat against the side of the pot and it beaks in half, it's done. If it's not done continue cooking and check every 15 minute.
Remove from heat and let the entire pot cool until you are able to remove the meat bundle without fear of burning oneself. While it is cooling, remove as much of the fat on the surface as possible using a ladle
After removing the meat, strain the liquid from the pot and reserve the liquid, discarding the solids.
In a clean pot add the liquid and reduce to sauce consistence, until it will coat the back of a spoon.
To serve, reheat the meat in the sauce. Serve with seasonal vegetables and mashed potatoes.
Chef Nathan Coulan
Quarter Kitchen at The Ivy Hotel