- 10 pounds beef short ribs, 2 inch cut
- salt and black pepper
- 1/4 cup olive oil
- 2 cups white onion , small dice
- 1 cup carrots, small dice
- 1 cup celery, small dice
- 2 cups fennel, small dice
- 2 cups red wine
- 2 bay leaves
- ½ bunch fresh thyme
- 2 sprigs fresh rosemary
- 2 orange peels
- 1 tablespoon whole black peppercorns
- 1 tablespoon star anise
- 4 cinnamon sticks
- 3 quarts veal or beef stock
- 3 quarts chicken stock
- 2 cups dried white beans (soaked in water overnight)
- 2 ribs of celery (rough chop)
- 1 medium carrot (rough chop)
- 1 medium onion (rough chop)
- peel of ½ orange
- 2 pieces star anise
- water to cover
- salt and black pepper
- olive oil
- 1 large bundle kale, stemmed and chopped
- 1 bunch fresh parsley, chopped
1/ Season ribs with salt and pepper. Using a large heavy-duty stock or braising pot set onmedium heat, warm the olive oil. Brown meat on all sides, remove from pot and set aside.
2/ Add the diced onions, carrots, celery and fennel. Sweat until soft, about three minutes. Pour the red wine in and simmer until the liquid is reduced by half.
3/ Preheat oven to 325 degrees. Return the meat to the pot. Add all of the herbs (bay leaf, thyme, rosemary) the orange peel, and spices (peppercorns, star anise, cinnamon sticks). Add the veal (or beef) and chicken stock. Bring it to a simmer, then cover with 2 pieces of foil. Place into the oven to braise for 3 hours, until meat is tender. Remove the meat from the braising liquid and set aside. Strain the liquid, reserving half. Place the other half into a saucepan set on medium low heat and reduce to sauce consistency.
1/ Rinse soaked beans in cold water. Place all ingredients into a heavy bottomed pot. Cover beans by 2 inches with cold water and set burner to medium heat. Bring to a simmer and cook for about an hour or until beans are tender, but not falling apart. Do not cook at a boil as the beans will break up.
2/ When beans are tender, season with salt and pepper and set aside to cool. Heat olive oil in a large skillet set on medium heat. Add the kale and sauté until wilted. Add to the pot of cooked white beans. Stir in a small amount of the reserved cooking liquid. Season with salt and black pepper.
1/ Heat the short ribs in reserved liquid. Spoon white beans and kale in the middle of each plate. Top with a portion of short ribs. Spoon 2 tablespoons of reduced cooking (sauce consistency) liquid over short rib and garnish with a generous sprinkle of chopped parsley.