By request

Michael asked for the short ribs recipe from a previous post, so here it is:

Barolo Braised Beef Short Ribs

3 lbs. bone-in beef short ribs
1 carrot, coarsely chopped
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
1 leek, coarsely chopped
4 cloves garlic, coarsely chopped
4 vine tomatoes
1 bottle Barolo or any other full-bodied red wine
1 cup chicken stock
2 strips pancetta or bacon
Paprika
Worcestershire sauce
Balsamic vinegar
Honey
Brown sugar (optional)
2 bay leaves
2 sprigs rosemary

Pre-heat the oven to 400F.

Mix olive oil, salt, pepper, 1 tsp Worcestershire sauce, 2 tsp balsamic vinegar, 1 tsp paprika, and coat the short ribs with the mixture. Set aside for 15-20 minutes.

Put the chopped vegetables in a roasting pan, drizzle with olive oil, salt and pepper and then roast in the oven for 20 minutes, turning regularly to avoid crisping of the top layer. Roasting helps bring out the flavour of the vegetables and creates a stronger base when you use them later in the stew.

Meanwhile, in a large pot, fry the pancetta or bacon till crispy, then remove. Brown the ribs in batches, removing when done.

Transfer the vegetables to the pot and sauté further till caramelized, about 3-4 minutes. Add a tablespoon of brown sugar to aid the process. You should be able to smell a sweetness to the vegetables if you poke your nose into the pan.

Add 2 cups wine and chicken stock, scraping up any brown bits at the bottom of the pan, and then bring mixture to a simmer. Add the bay leaves, rosemary, then the short ribs and the pancetta or bacon. If the short ribs are not entirely covered, add more wine to do so.

At this point you can slow cook the short ribs one of three ways. You can bring it to a simmer and keep it on the stovetop for 4-5 hours. You can cover the pot with tin foil and transfer to the oven, and cook at 350F for 4-5 hours. Or, you can transfer the stew to a crockpot and cook it on low for 8 hours. I have achieved the best results with the crockpot, but time may restrict your choices.

When the short ribs are done, remove from the stew and set aside for plating. Take the remaining mixture and pour it through a colander into a fat separator. Once you have isolated the braising liquid, put it into a saucepan and bring to a simmer on the stovetop. Add honey and reduce until the liquid is a nappé consistency. This means that you should be able to coat the back of a spoon with it.

To plate, serve short ribs with a heavy starch (rice or potatoes work best), drizzle with sauce and voila!