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1
For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat.
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2
Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown.
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3
Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper.
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4
Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender.
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5
Remove the meat to a plate and strain the cooking liquids into a bowl.
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6
Clean out the pan and add the strained liquid into the pan.
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7
Add the mushrooms and cook over high heat until reduced by 1/3.
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8
Return the meat to the pan and cook for 5 minutes to heat through.
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9
For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil.
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10
Remove from heat and let steep for 10 minutes, then remove the garlic.
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11
Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat.
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12
Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes.
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13
Preheat oven to 450 degrees.
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14
Place cooked pasta in a buttered medium baking dish, add the sauce and stir to combine.
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15
Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere.
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16
Bake for 10 to 15 minutes.
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17
Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes.
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18
Let stand for 5 minutes.
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19
Garnish with chives.
