Braised Beef Short Ribs with Red Wine

• 1 bottle red wine, preferably a cabernet sauvingnon
• 1 onion, minced
• 2 carrots, peeled, diced
• 1 leek, white part only, sliced thin
• 2 minced shallots
• 1 cup sliced mushrooms
• 3 sprigs of thyme
• 6 sprigs of parsley
• 2 bay leaves
• 1/2 tsp black peppercorns
• 3 garlic cloves, smashed

Combine all the ingredients in an oven proof stock pot.  Bring to boil over high heat.  Reduce heat and simmer 45 minutes.

• 2 3/4 lb short ribs, boneless, trimmed of excess fat, cut in 1 by 2" cubes
• kosher salt, cracked pepper
• canola oil
• 1/2 onion, minced
• 1 carrot, peeled
• 1 leek, white part only, sliced
• 2 garlic cloves, minced
• 3 thyme sprigs
• 3 parsley sprigs
• 2 bay leaves
• 4 cups beef stock

1. Line a baking sheet with paper towels.  Season all sides of the meat with salt and pepper.  Heat some canola oil in a large skillet over high heat.  Add only some meat at a time, not to crowd, sear on all sides for about 5 minutes total.  Transfer to the paper towel.  Repeat with remaining meat.
2. Preheat the oven to 350 F.
3. Add the onions, carrots, leeks, garlic, thyme, parsley, bay leaves to the reduced wine sauce and toss well.
4. Add the short ribs and just enough stock to come just to the top of the meat.  Bring the liquid to a simmer, then cover.
5. Place in oven, reduce heat to 325 F.  Braise beef for 2 hours.
6. Remove the meat.  Strain the sauce, discard the vegetables.  Bring the liquid back to a boil, spooning off the fat as it rises to the top.  Strain the liquid over the meat and cover and cool.  Refrigerate at least 1 day or up to 3.

• 8 oz. fingerling ptotaoes,
• kosher salt
• black pepper
• thyme
• bay leaf
• garlic
• 8 baby carrots, cut in half lengthwise
• 4 oz. bacond, diced large
• 1 lb button mushrooms, kept whole
• butter

1. Preheat the oven to 375 F.
2. Place the potatoes in a large saucepan with 1 tbsp kosher salt, 1/4 tsp cracked pepper,2 sprigs of thyme, 1 bay leaf, and 2 crushed garlic cloves.  Add enough cold water to cover with an inch to spare.  Bring to a boil, reduce heat and simmer 15 minutes.  Drain.  Transfer to a plate, discard seasoning.  Slice the potatoes in half.  Set aside.
3. Place the carrots in a saucepan with 1/2 tbsp salt, 1/2 tsp black pepper, 2 sprigs of thyme, 1 bay leaf, and 1 garlic clove, smashed.  Cover with 1 1/2 inches of water to spare.  Bring to a boil.  Reduce heat and simmer for 5 minutes.  Drain, discard seasonings.
4. Spread bacon in a single layer on baking sheet and place in the oven.  Bake until almost crisp.  Drain on paper towel.
5. Heat 2 tbsp of butter in a skillet and saute the mushrooms until tender, seasoning with salt and pepper.
6. Place the beef and liquid into a large stock pot.  Warm the beef for about 10 minutes, until liquid.  Add the vegetables and return to the heat for 5 to ten minutes until heated through
7. Serve sprinkled with bacon.