KEN’S RIBS:
Braised Short Rib with Curry Oil Roasted Red Bliss Potatoes,
Chinese Long Bean with Shallot and Fennel
And a Foxy Foie Demi- Glace
Serves 4

Short Ribs and Foxy Red Foie Demi

4 Beef short ribs
All purpose Flour (just enough to dredge)
1 Large white onion, julienne
3 Large carrots, peeled and sliced thin
4 Celery ribs, washed and sliced thin
Lemon Grass, chopped
Large piece of Ginger peeled and rough chopped
Miso
Tomato paste
Fresh thyme sprigs
Thai basil
Brandy
Mushroom soy
Beef stock
1 bottle Foxy Red Wine!!!
Foie Gras

Directions:
Soak short ribs in brine over night completely immersed in heavily salted water with a small shot of soy and Worcestershire sauces, whole black peppercorns, star anise, a cinnamon stick, ginger, juniper berries and some fresh herbs.  This will help to infuse flavor and tenderize.  Strain the ribs from the brine before beginning.
Begin by heating a wide 8" deep pot with 4 oz blended oil to smoke point. 

Dry and dredge the short ribs in flour, patting off the excess.  Sear the meat on all sides until golden brown and remove from pan.  Put in the onion, carrot, celery, lemon grass and ginger and start to caramelize in the same pan.  Add the miso and tomato paste and further caramelize.  Pull the pot from the heat and add the brandy to deglaze. Return the pot to the flame and add the fresh herbs, mushroom soy, beef stock and half the bottle of Foxy Red wine.  Bring to light simmer and cook for about 20 minutes. 

At this time, other spices (like ones in the brine minus the cinnamon stick) are added.
Place the seared short ribs in a deep baking dish and preheat your oven to 350 degrees F.  After 20 minutes, pour your hot liquid and vegetables onto the ribs, immersing them.  Cover baking dish twice tightly with plastic wrap and once with aluminum foil.  Bake for 4 hours.
After baking, remove the foil and plastic wrap and then the short ribs and set aside. Strain the liquid through a fine sieve into a sauce pot.  Add the rest of the Foxy Red bottle and reduce for another hour at a lazy boil.  The liquid should be thick like light gravy at this point.  Thinly slice the foie gras and gently stir in piece by piece, trying to keep the liquid at a simmer.  When all the foie has rendered into the sauce, strain through a fine sieve and set aside.  Skim for fat as it sets to the top.