Slow Braised Short Ribs with Parsley Pistou

Ingredients

• 4 lbs. bone-in beef short ribs 3-inch cut
• 3 cups large chopped mirepoix (3 parts onion 2 parts carrot, 1 part celery)
• 2 dried porcini mushrooms
• 5 bay leaves
• 1/2 bunch thyme
• 1/2 bunch rosemary
• 1 750 ml bottle good red wine (We use Casarsa.)
• 2 quarts veal stock or substitute chicken stock
• kosher salt and pepper to taste

Instructions

1. 1
   Season the short ribs liberally with salt and pepper.
2. 2
   Place the ribs in a large container to marinate overnight. Cover with the herbs and pour the red wine over all. Marinate for at least 12 hours.
3. 3
   Remove the ribs, reserving the marinade. In a large cast iron or heavy-bottomed skillet add enough extra virgin olive oil to equal 1/4 inch. Sear the ribs on high heat until dark brown on all sides. Remove the ribs when good and dark and place in a brazier or hotel pan. Top with the herbs used in marinating.
4. 4
   Pour the red wine into a saucepot. Bring the wine to a simmer slowly and skim off any impurities; reduce to half the original volume.
5. 5
   In the same pan as the ribs sauté off the mirepoix veggies and the porcini until brown. Pour the wine over the veggies and bring up to a simmer. Add ribs and top with bay leaves, thyme sprigs and rosemary. Top with veal stock just to cover, bring up to a simmer and place in a 375-degree oven for 4 hours, covered with parchment and foil.
6. 6
   When ribs are tender, allow 30 minutes for them to cool, and then remove from braising liquid. Strain the liquid into a stainless steel saucepot and reduce very slowly, skimming the fat and impurities until one-quarter of the original liquid is left. Place the ribs back in the sauce and simmer covered until they are nicely glazed with the sauce.
7. 7
   Serve ribs with Parsley Pistou, baby carrots that have been blanched and sautéed in butter and potato puree. Use Yukon Gold potatoes, boiled in their skins, peeled and passed through a food mill, then a fine strainer. Blend with cream and butter.