i eat, you eat

From Laurent Manrique, executive chef of Aqua in San Francisco.

INGREDIENTS:
The Short Ribs:
1 tablespoon olive oil or duck fat
3 to 4 pounds short ribs
Salt and pepper to taste
1 head of garlic, cut in half crosswise
1 large onion, coarsely chopped
4 cups chicken or veal stock
2 cups dry red wine
1 bunch fresh thyme, or 2 teaspoons dried thyme

INSTRUCTIONS: Preheat the oven to 350 degrees. Heat the oil in a heavy large pot over high heat. Season the short ribs with salt and pepper on all sides. Add to the pot and brown well on all sides. Transfer the short ribs to a plate. Reduce the heat to medium-high. Add the garlic and onion and brown well. Return the meat to the pan. Add the stock, wine and thyme. Bring to a boil. Cover and transfer the pot to the oven. Cook for 2 to 2 1/2 hours, until the meat is falling from the bones. Transfer the ribs to a platter.

Strain the cooking liquid into a heavy saucepan. Simmer for 20 to 30 minutes, until reduced and thickened.

To serve: Divide the ribs among serving plates. Spoon the sauce over the ribs.

Serves 4

Source: SFGate newsletter 3/8/07