Courtesy Chef Matt McPherson, Matt’s Red Rooster Grill
Serves 4 hungry people
3 pounds short ribs
Olive oil, as needed
Kosher salt and black pepper
1 cup chopped onion
½ cup chopped carrots
½ cup chopped celery
2 garlic cloves, crushed
2 bay leaves
4 sprigs thyme
2 cans Coca-Cola
2 quarts veal stock
¼ cup diced shallot
½ cup sun-dried cherries or 1 cup fresh sliced and pitted cherries
1 tablespoon honey
1 cup homemade or purchased demi-glace
Preheat grill. Preheat oven to 265°.
Clean short ribs and cut into 10-ounce portions. Rub with olive oil and generously coat with kosher salt and black pepper. Mark short ribs on a hot grill to sear off all sides. Place ribs in a deep-sided ovenproof pan with onions, carrots, celery, garlic, bay leaf, thyme, Coca-Cola and veal stock.
Cook in oven for 4½ hours. Key step: Let them cool overnight in the liquid. The next day, remove short ribs, strain cooking liquid and set it aside.
In a pan, sauté shallots and cherries in butter until shallots are tender. Add cooking liquid and honey and reduce by half. Once reduced, add demi-glace.
Place short ribs in liquid and heat them up about 25 minutes over a medium flame—be careful not to boil. Serve and enjoy!… Read More