of Preparation for Braised Short Ribs:
Season the ribs well with kosher salt and black pepper. In a large roasting pan, heat the oil. Sear the ribs on both sides until a dark brown crust develops. Remove from the roasting pan. Discard the dirty oil, add the vegetables and stir until they are caramelized. Deglaze with red wine and reduce to a syrup-like consistency. Place the ribs back into the roasting pan and cover with approximately 2 gallons of Fond dé Veau. Cover the pan with parchment paper and wrap with foil tightly. Place in a 310° oven for 4-1/2 hours or until fork tender. At this point, there should be no resistance to the short ribs if poked with a knife. If there tends to be resistance, place the covered pan back in the oven and check them every 30 minutes. When the ribs are completely cooked, remove the entire pan from the oven. Remove the foil and allow the ribs to cool completely in the cooking liquid at room temperature, until you can stick your finger in the liquid and it is slightly warm. Remove the short ribs from the cooking liquid, place on a cookie sheet and wrap in plastic. Allow the covered ribs to stand at room temperature for one hour. Strain the cooking liquid from the short ribs into a sauce pan and reduce by 3/4, skimming the impurities that rise to the top of the cooking liquid. Remove the bones from the cooked back side of the ribs. Shape and cut the ribs to desired size and press between two cookie sheets over night.
To reheat: place the ribs in a roasting pan with some of the braising liquid. Cover and reheat until warmed through.
Method of Preparation for Potato Silk:
Simmer potatoes till cooked through. Drain and add to a bar blender. Add 1/2 the amount of milk and 1/2 the amount of butter. Blend. Continue adding milk and butter until the potato has a silky smooth consistency. Season with salt and pepper. Cover tightly and place in warm place for up to 4 hours.
Method of Preparation for Organic Cauliflower:
Clean and cut cauliflower into evenly sized pieces. In a pot, bring the milk, water and butter to a slow boil. Season with salt and pepper. Place the cauliflower in the ice bath for five minutes and then add it to the milk/water mixture. Cook until tender. Remove from hot liquid and season with salt and pepper.
Method of Preparation for Sautéed Spinach:
In a medium sauté pan, over medium-high heat, heat the 2 tablespoons of olive oil until hot. Add the chopped garlic to the hot oil and quickly sauté until the garlic turns white and begins to smell somewhat sweet. Quickly add the raw, rinsed spinach to the pan. Season with salt and pepper. Cook until fully wilted.
Method of Preparation for Fond dé Veau:
Place veal bones and trotters in a large stock pot. Fill with water and bring to a low simmer for about 15 minutes. Skim all of the impurities from the top. Drain and blanch with cold water. Rinse well until bones are clean. Fill with 4-1/2 gallons of cold water. Add mire piox (all vegetables and herbs). Bring to a lazy simmer for 24 hours or reduced by a third (lazy simmer 3-4 tiny bubbles every 2-3 seconds). Remove from heat, strain and place stock back in the pot. Reduce by 1/2. Remove and cool.
Yields: 2 gallons of veal stock. 1 gallon of Fond dé Veau.
Place the short braised ribs on a serving plate. Place cauliflower, spinach and potato silk between each rib. Place glazed Fond dé Veau over the ribs for the final touch. Serve.
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