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Ingredients
- FOR THE SHORT RIBS:
- 4 (1-pound) short ribs on the bone
- Kosher salt
- 12 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 celery ribs
- 3 fresh or 1[1/2] dried bay leaves
- 3 bacon slices
- [1/3] cup vegetable oil, or more as needed
- 4 ounces (8 tablespoons) unsalted butter
- 3 garlic heads, halved
- 20 garlic cloves, halved
- 8 shallots, diced
- 5 medium carrots, peeled and cut into 1-inch pieces
- 2 medium onions, peeled and cut into eighths
- 20 whole black peppercorns, cracked
- [1/3] cup tomato paste
- [1/3] cup all-purpose flour
- 6 cups dry red wine, such as Cabernet Sauvignon
- 3 [1/2] cups ruby port
- 5 cups Veal Stock
- 2 cups Chicken Stock
- 1 recipe Port Wine Reduction (see below)
- 4 fresh or 2 dried bay leaves
- Flaky sea salt, such as Maldon
- FOR THE PORT WINE REDUCTION:
- 4 cups dry red wine
- 2 cups ruby port
- 4 sprigs fresh thyme
- [1/2] cup granulated sugar
- 1 fresh or [1/2] dried bay leaf
- Pinch of freshly ground black pepper
- FOR THE BRUSSELL SPROUTS:
- 2 pounds Brussels sprouts, trimmed, sliced lengthwise in half
- Canola oil
- 1 cup prosciutto lardons
- 1 cup mild honey
- 1 tablespoon granulated sugar
- 3 tablespoons chopped fresh curly parsley
- FOR THE GARLIC BUTTER:
- [1/4] cup minced garlic
- 2 ounces (4 tablespoons) unsalted butter
- 1 tablespoon fresh thyme leaves
Preparation
Step 1
Make the Port Wine Reduction:
1. In a medium saucepot, combine the wine, port, thyme, sugar, bay leaf, and pepper and bring to a boil over high heat. Reduce the heat to medium and simmer until the liquid has reduced to about 2 cups. Use immediately, or transfer to an airtight container and store at room temperature for up to 1 week.
Make the Short Ribs:
2. Thoroughly pat the ribs dry and season them liberally with salt. Refrigerate the ribs, uncovered, overnight.
3. Let the ribs sit at room temperature for 40 minutes before cooking. Meanwhile, preheat the oven to 300[dg]F; position the rack in the middle. Make a bouquet garni: place 8 sprigs of the thyme, the rosemary, celery, and 2 fresh or 1 dried bay leaves on the overlapping pieces of bacon and wrap the bacon around. Using a piece of kitchen twine, tie the bouquet garni tightly and set aside.
4. Add enough oil to a large ovenproof heavy-bottomed pot or Dutch oven to cover the bottom of the pot and set it over high heat. Just before it starts to smoke, add the ribs, and reduce the heat to medium-high. Brown the ribs on all sides, 2 to 3 minutes per side. Add the butter and halved garlic heads and cook until the butter browns. Transfer the ribs to a platter and set aside. Remove half of the butter from the pot and discard. Return the pot to the stovetop and add the bouquet garni. Cook for 1 minute until the bacon begins to brown. Add the garlic cloves, shallots, carrots, onions, and peppercorns to the pot and cook until the vegetables brown slightly, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Stir in the flour and cook for 1 minute. Add 6 cups of the wine, and 3 cups of the port. Cook until the mixture has reduced by one-third. Return the ribs to the pot, add the veal and chicken stocks, and bring to a simmer. Place a piece of parchment paper over the pot, and cover tightly with a lid. Transfer the pot to the oven and cook for about 4 hours.
5. While the ribs cook, make the Port Reduction.
6. Remove the ribs from the Dutch oven to a plate. Strain the remaining sauce using a fine-mesh strainer into a pot. Bring to a boil and turn down to a simmer, skimming off any fat. Add the Port Reduction. Return the ribs to the Dutch oven and pour the sauce over the ribs (if you have the time, let them sit overnight, if not, they can be served immediately).
7. If cooling the ribs overnight, about 1 hour and 15 minutes before serving, preheat the oven to 350[dg]F; position the rack in the middle. Place the ribs and their sauce in an ovenproof dish, place the bay leaves on top, and sprinkle with flaky sea salt. Cover to dish and warm the ribs in the oven for 30 to 40 minutes. Uncover and cook for 30 minutes more, or until the meat is soft and warmed through.
Make the Brussels Sprouts:
8. Add enough oil to a large skillet to cover the bottom of the pan and set the skillet over high heat. Add the Brussels sprouts, cut side down, and cook until the edges start to caramelize, 2 to 3 minutes. Add the prosciutto, reduce the heat to medium, and cook until the prosciutto is crispy, about 4 minutes. Add the honey and sugar, and cook until the honey turns into a nice glaze. (If the glaze gets too sticky, add a couple of tablespoons of water.) Stir in the parsley and season to taste with salt.
Make the Garlic Butter:
9. Before reheating the ribs, in a small saucepot, warm the garlic and butter over medium heat until the garlic begins to brown. Stir occasionally to make sure the milk solids are not sticking to the bottom of the pan. Stir in the thyme and remove from the heat.
Assemble the Dish:
10. Drizzle the Garlic Butter all over the ribs and cover the pot. Serve the ribs in their cooking vessel, family-style: Bring the whole pot to the table and open the lid so everyone can smell the infused butter combining with the ribs. Serve with the Carrot-Glazed Carrots and Potato Puree on the side.