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1
Prepare the Short Ribs Preheat the oven to 325.
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2
Season the short ribs with salt and pepper.
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3
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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4
Add half of the short ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes; transfer to a plate.
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5
Repeat with the remaining short ribs.
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6
Prepare the Short Ribs Add the onion, carrot and celery to the casserole and cook over moderate heat, stirring occasionally, until just starting to soften, about 4 minutes.
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7
Add the wine, bay leaves and thyme and simmer until the wine is reduced by half, about 3 minutes.
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8
Add the stock and bring just to a boil.
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9
Return the ribs to the casserole, cover and braise in the oven for about 3 hours, until the ribs are very tender.
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10
Meanwhile, Make the Collard Greens In a large saucepan, heat the olive oil.
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11
Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered, about 5 minutes.
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12
Add the onion and cook until softened and just starting to brown, about 5 minutes.
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13
Add the collards in large handfuls, allowing the greens to wilt slightly before adding more.
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14
Stir in the stock, water, vinegar, maple syrup, crushed red pepper and miso and cook over moderately low heat, stirring occasionally, until the greens are very tender, about 1 hour.
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15
Season the collards with salt.
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16
Meanwhile, Make the Collard Greens Transfer the short ribs to a plate and tent with foil.
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17
Strain the braising liquid through a fine sieve into a heatproof measuring cup and skim off the fat; discard the vegetables.
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18
You should have about 2 cups of broth; add water if needed.
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19
Return the broth and ribs to the casserole and cook over moderate heat until hot, about 5 minutes.
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20
Transfer the ribs and collards to shallow bowls and serve, passing the broth at the table.
