Braised Short Ribs with Mushroom Broth Recipe
(serves 2)

20 grams mixed dried mushrooms, such as porcini or chanterelle
3 tablespoons vegetables oil
2 large bone-in short ribs (or multiple if cut small)
salt and pepper
1/4 onion, diced (about 1/2 cup)
1/2 carrot, diced (about 1/4 cup)
1/2 stalk celery, diced (about 1/4 cup)
1 tablespoon tomato paste
1 tablespoon flour
1/2 cup red wine
1 handful fresh thyme

Rinse the mushrooms under warm water trying to remove any grit. Place in a small bowl and cover in at least 2 cups of warm water. This water will be the basis of our braise later. Allow the mushrooms to sit in the water for 20 minutes. Gently lift out the mushrooms and pat any remaining grit off with paper towels. Strain the mushroom liquid through cheesecloth or paper towels and reserve both mushrooms and liquid.

Meanwhile while the mushrooms are soaking you can start on the meat. First heat the oven to 300F. Pat the meat dry and sprinkle liberally with salt and freshly ground pepper. In a heavy dutch oven or casserole heat oil over medium high heat until just smoking. Add meat and turn the heat down slightly, brown on all sides without burning the meat or what is in the pan. Remove meat to a plate and pour off all but a tablespoon of oil. Add onions and saute until just staring to brown and sot, about 5 minutes. Add carrots and cook for another 2 minutes, and again with the celery. Add tomato paste and cook for 3 minutes. Add flour and cook for another few minutes stirring regularly. Add wine and cook unti reduced by half. Add mushroom liquid and thyme, bring to a gentle simmer and add meat back. Transfer to the oven and cook for about 2-3 hours or until the meat is fork tender.

Remove from the oven. If eating right away, remove the meat and strain the sauce. Put the sauce back in the pot and spoon off any excess fat. Add mushrooms and meat back to the pot and bring to a simmer until the sauce is the desired thickness. Season to taste and serve.

If you want to serve it later it reheats very well. Cool the meat in the liquid and refrigerate together. Spoon off excess fat and then reheat together with the mushrooms.

Braised Pork with Caramelized Leeks and Apple Cider
Adapted from
this Epicurious recipe
(serves 6-8)

2 tablespoons olive oil
1 4-5lb pork roast (I used a boneless pork butt)
salt and pepper
2 cloves garlic, cut into slivers
1 large onion, cut in half lengthwise then into 1/4″ slices
1 large leek, cut into 1/4″ slices, well washed
fresh thyme sprigs
3/4 cup apple cider

Preheat oven to 325F. Using a sharp knife score fat and any skin in a checker board pattern. Make slits in the meat and insert the garlic slivers in. Rub with a generous amount of salt and freshly ground pepper. Heat oil to medium in a dutch oven add pork and brown on all sides. Remove pork to a plate and add onion and leeks. Saute until just starting to brown, add a big pinch of salt and continue until a light golden brown. Add cider, thyme and then pork back to the pan. Cover and bake for 2 1/2- 3 hours. Remove pork from sauce and simmer until reduced by half.

You can make this recipe ahead of time, and if you do it you will have the opportunity to skim the fat from the sauce. Separate the sauce from the meat and refrigerate. Once cooled you should be able to skim the fat from the top. Reheat sauce and pork together gently.

Slow Cooker Beef Short Ribs in Red Wine and Cinnamon
(serves 4)
Adapted from Vij’s Elegant and Inspired Indian Cuisine

2 tablespoon canola or vegetable oil
1 tablespoon ghee or clarified butter
1 tablespoon cumin seeds
1 piece of cinnamon bark ~ 2 inches long
2 small or 1 large onion, finely chopped
2 big cloves garlic, minced
1 cup canned whole tomatoes, drained of juice and gently mashed to break up
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 tablespoon chili powder
1/2 cup red wine
4 cups chicken stock
6 bone-in beef short ribs

Heat oil to medium heat, add butter\ghee and stir until melted. Add cumin seeds and saute for 30 seconds. Add onion and cinnamon and saute until lightly browned, about 5 -7 minutes. Add garlic and cook for 1 more minute. Lower heat to medium low. Add tomatoes and remaining spices and stir until combined. Turn heat up to medium and cook until oil separates from tomatoes, stirring occasionally. Should be at most 15 minutes. Add wine and chicken stock and simmer, uncovered for 20-30 minutes or until reduced by almost half.

(You can do it ahead of time to this point and refrigerate.) Add short ribs and sauce to slow cooker. Cook on low for 8-10 hours. Separate sauce from ribs and remove bones. Allow sauce and ribs to cool a bit and then store them in the fridge. You want to refrigerate it long enough to have all the fat rise to the top and solidify, a day should be plenty. Spoon fat off the top, reheat sauce and then ribs.

Serve on steamed kale and with basmati rice.

Pork Shoulder Braised in Sage and White Wine
(makes 6 servings)

2 tablespoons canola oil
1 pork shoulder
salt and pepper
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 large onion, diced
1 stalk celery, diced
1 large carrot
½ dozen sage leaves, finely chopped
½ dozen thyme sprigs, leaves removed from branches
1 cup white wine
~¾ cup chicken stock
1 small can diced tomatoes, drained of excess liquid
1 bay leaf
1 tablespoon flour

Preheat oven to 250F. In a mortar and pestle or spice grinder crush coriander and fennel seeds. Sprinkle pork with salt and pepper and the coriander and fennel. Heat oil in a dutch oven to medium high heat. Brown pork on all sides. Remove and set aside. Add onion, carrot, celery, thyme and sage and reduce heat to medium. Cook until vegetables start to soften.

Add wine and cook until half reduced. Add chicken stock, tomatoes, and bay leaf and bring to a gentle simmer. Add pork back to the mix along with any juices. Cover and put in the oven. Cook for 4-6 hours or until fork tender. Turn pork halfway through cooking.

Remove pork and cover with foil, if it has ties remove. Place pot back on the stove and bring to a simmer to reduce excess liquid. Whisk in flour and whisk regularly until it thickens. Taste and correct for seasoning. Serve the pork on a platter covered with the sauce.