Braised Short Ribs

• BRINED SHORT RIBS: BRINE
• 2 quarts water
• 2 cups brown sugar
• 2 cups kosher salt
• 2 tablespoons juniper berries
• 3 bay leaves
• BRINED SHORT RIBS: RIBS
• 4 cross-cut short ribs, about 1 pound each
• Olive oil
• 2 cups onion, coarsely chopped
• 1 cup carrot, coarsely chopped
• 1 cup celery, coarsely chopped
• 1 quart chicken stock
• 5 ONION CAVALO NERO
• 2 cups leek, small diced
• 2 cups scallion whites, sliced
• 2 cups shallot, small diced
• 2 cups red onion, small diced
• 2 cups yellow onion, small diced
• 2 cups carrot, grated
• Extra virgin olive oil
• 1/2 cup golden raisins
• 1 case black cabbage, chiffonade

1. BRINE
2. Bring all ingredients to a boil in a sauce pan, stirring to dissolve sugar. Cool completely. Cover short ribs with brine and refrigerate 3 hours.
3. RIBS
4. Preheat oven to 300 degrees F.
5. Remove short ribs from brine and pat dry. Heat a large high-sided saute pan over moderately high heat until hot. Add a film of olive oil. When oil begins to smoke, brown short ribs on all sides. (They brown quickly because of the sugar in the brine.) When richly browned, place in a dish that can go from stovetop to oven. Add onion, carrot and celery to saute pan and cook over moderately high heat until vegetables are well caramelized. Transfer vegetables to dish with short ribs. Add red wine to saute pan and simmer until reduced by half, scraping up any stuck-on bits with a wooden spoon. Add stock, bring to a boil and pour over short ribs. Bring short ribs to a boil on top of the stove, then cover and bake until fork-tender, about 4 hours.
6. 5 ONION CAVALO NERO
7. Slowly sweat all onions and carrot in olive oil. Add raisins, sweat briefly. Add cabbage and cook slowly stirring frequently until cooked very soft. This will take a two hours.

short, water, brown sugar, kosher salt, juniper berries, bay leaves, short, crosscut short ribs, olive oil, onion, carrot, celery, chicken, onion, scallion whites, shallot, red onion, yellow onion, carrot, extra virgin olive oil, golden raisins, black cabbage

Taken from www.epicurious.com/recipes/member/views/braised-short-ribs-50057567 (may not work)