Grilled and Braised Short Ribs

Directions:

Place 2 cloves garlic and some coarse salt in mortar and pulverize to a paste. Rub meat with paste and sprinkle with pepper. Set aside 1 hour.

Heat 1 tablespoon oil in heavy saucepan. Add carrots, onions, leeks and remaining garlic. Saute over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring to simmer, transfer to bowl. Set aside to cool to room temperature.

Place ribs and wine mixture in large heavy-duty plastic bag. Seal well and refrigerate for 8 to 24 hours.

Preheat oven to 275 degrees F

Remove ribs from marinade, scraping off vegetables. Pour marinade with vegetables into saucepan. Add stock and bring to simmer.

Pat ribs dry; season with salt and pepper. Heat remaining oil in large skillet, add ribs and quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover with parchment paper and foil and roast 3 1/2 to 4 hours, until fork-tender. Remove from oven and let stand 10 minutes.

Remove ribs from liquid. Remove bones and trim all gristle and surface fat, keeping meat in one large slab. (Meat can now be refrigerated up to 3 days before grilling.)

Strain liquid and skim off grease. (If ribs won't be grilled immediately, liquid can be refrigerated until fat solidifies to simplify removal.) Boil down strained liquid until reduced to barely 1 cup and slightly thickened. Remove from heat and whisk in butter bit by bit. Season to taste with salt and pepper and keep warm.

To serve, slice slab of meat in half horizontally with large kinfe and cut each piece into 2 to 3 portions. Place meat on grill or in grill pan over high heat and sear briefly on both sides until heated through, lightly browned and traced with grill marks. Serve drizzled with sauce.