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1
To make the bouquet garni, lay out 1 green leek leaf and place the parsley, thyme, and bay leaf on top and rap it in the remaining leek leafs to create a circular bundle.
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2
To secure the bouquet garni tie it with butcher twine.
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3
Set aside.
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4
For the red wine marinade, pour the red wine into a large low sided pot/skillet.
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5
Add in mirepoix ingredients (carrots, leeks and onions) garlic and bouquet garni.
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6
Bring to a boil.
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7
Ignite and flambe the marinade to burn off the alcohol then set aside to cold.
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8
When using 2 larger pcs of prime boneless short ribs, trim the excess fat from the meat, leaving the silverskin attached and cut each piece (against the grain) into two smaller pcs.
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9
If using smaller boneless short ribs, there is no need to split them in half, because they usually do not require any trimming.
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10
Remove bouquet garni from the cooled marinade.
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11
Place the short ribs into a well-sealed plastic bag and pour the marinade in overtop.
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12
Chill for 24 hrs.
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13
For Braising Short Ribs:Preheat oven to 275 F - (135 C)
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14
Remove the meat from the marinade and separate the vegetables by straining it into a saucepan.
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15
Reserve the vegetables for later.
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16
Bring the marinade to a simmer and clarify the liquid by skimming off any impurities which rise to the top, remove from heat.
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17
In a large skillet heat 1/8 inch of oil over a high heat and season each side of the meat with salt & pepper and dust with flour, pat off any excess.
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18
Sear the meat for 2-3 min per side and arrange them in on layer in a casserole dish.
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19
Pour off excess oil from skillet and return to heat, saute/fry the reserved vegetables till they begin to caramelize.
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20
Spread caramelized vegetables over the meet in an even layer; add in the clear marinade and 2 c. of veal stock and 2 c. of chicken stock.
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21
The liquid should totally cover the meat.
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22
If necessary, add in more chicken and veal stock.
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23
Bring the liquid to a simmer on the stove and cover.
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24
Transfer to oven and braise for 5 to 6 hrs.
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25
Once the meat has braised for 5 to 6 hrs and is very tender remove and transfer to a large serving dish.
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26
Strain cooking liquid into a saucepan and cook till partially reduced.
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27
Again skim any impurities off the top of sauce.
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28
Pour sauce over ribs and enjoy.
