Short Ribs
Ingredients:
10 lbs of pork bones
Roasted garlic
Onions
Herbs
Garlic
Onions
Red wine
Brown stock
Port wine
Cherries
Bloody orange
Blueberries
Directions:
Roast the bones for the night at 250F
Next morning: place them into stock with roasted garlic, onions, bay leaves, and other herbs of choice (should be about 10 gallons)
Boil the stock for the day (stock should have reduced to 5 gallons
Place in a cold room for the night
Scrape the fat off the next morning, and into the cast iron pot goes the full rack of ribs, ½ head of garlic, a sliced onion, two cups of red wine, and two cups of the brown stock
Put in the oven for a 5 hour braze (slow cook)
When they’re done they are very tender
Reserve the broth and skim off the fat, the reason is you are turning the brown nectar into a cherry port reduction sauce
Strain the broth and put it back into a saucepan with two cups of port wine, a cup of cherries, a blood orange (juice only), and a handful of blueberries
This should be reduced by half: a quick spin with the hand blender and then strained to get any solid materials out (adjust sugar to taste), reduce by 1/2 again
The ribs go back into the oven and they are glazed with the reduction sauce several times
