Braised Short Rib

Braised Short Rib

2 short ribs
5 shallots
5 cloves garlic
5 bay leaves
1 L jus de veau or demi-glace
Water or beef stock

Sear short ribs hard until evenly browned, then remove. Chop shallots and split garlic, caramelize in the same pan until deep golden and add bay leaves. Deglaze with jus de veau or demi-glace and let it simmer for 30 minutes. Transfer everything to a pot, return the short ribs and cover fully with water or stock. Cover with a cartouche, bring to a boil, then cook at 85°C for 14 hours. Remove the ribs while warm, take out the bones, trim membrane and excess fat, then press between parchment under weight and chill for 3 hours.