Pastured beef short ribs are seared until well browned, then braised in burgundy with celery, onions, carrots, garlic, green peppercorns, fresh thyme and rosemary.  Once tender, the ribs are allowed to stand until firm, then seared a second time with fresh crimini mushrooms.

Meanwhile, the braising liquid is furiously reduced, strained and finished with cold butter and demi-glace.  Served atop smashed red potatoes flecked with roasted garlic and minced chives..

Braised Beef Short Ribs with Garlic Smashed Reds and Mushroom Demi

Quick Demi-Glace, Home Version (adapted from Saveur Magazine)

1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat flour
2 tablespoons tomato paste
2-1/2 quarts homemade beef stock, divided
1/4 cup good red wine (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
sea salt and freshly-ground black pepper

Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes.  Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add wine, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.

Strain sauce, discarding solids. Return to pan with remaining stock and simmer until reduced by half, about 2 hours.  Demi-glace may be kept in the refrigerator for up to one week or frozen for up to three months.

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