Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　

For short ribs

10 (6-inch) beef short ribs (about 9 pounds total)

　　8 cups red wine

　　1 bunch fresh thyme

　　1 bunch fresh flat-leaf parsley

　　2 fresh bay leaves or 1 dried

　　1 tablespoon plus 2 teaspoons freshly ground black pepper

　　1 tablespoon fennel seed

　　1 tablespoon mustard seed

　　1 head garlic, peeled and coarsely chopped

　　2 tablespoons kosher salt

　　3/4 cup olive oil

　　3 cups onions, peeled and cut into 1/2-inch pieces (about 3 medium onions)

　　2 1/2 cups carrots, peeled and cut into 1/2-inch pieces (about 6 medium carrots)

　　2 1/2 cups celery, leaves removed and cut into 1/2-inch pieces (about 6 celery ribs)

　　1/2 pound white mushrooms, trimmed and cut into 1/2-inch pieces

　　6 cups veal stock or low-sodium chicken broth

　　

For sauce

1 cup carrots, peeled and diced (about 2 medium carrots)

　　1 cup celery, leaves removed and diced (about 2 celery ribs)

　　2 tablespoons fresh horseradish, grated

　　

Prepare short ribs:

Step 1

In resealable, 2-gallon plastic bag, place short ribs. Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic. Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours.

　　

Step 2

Remove ribs from marinade and drain, reserving liquid. Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper.

　　

Step 3

Put rack in middle position in oven and preheat to 325°F.

　　

Step 4

In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total. Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside. Do not clean skillet.

　　

Step 5

Add onions, carrots, celery, and mushrooms to skillet. Over moderately high heat, sauté until onions start to soften, about 15 minutes.

　　

Step 6

Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet. Add reserved marinade and reduce until pan is almost dry, about 1 hour. Add stock and bring to boil. Pour stock mixture over ribs and cover with foil. Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours. Let cool slightly.

　　

Step 7

When ribs are cool enough to handle, remove any excess fat and discard bones. Transfer beef, reserving liquid, to bowl and cover with foil to keep warm.

　　

Make sauce:

Step 8

Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids. Discard solids and skim fat. Add carrots and celery and bring to a boil. Continue cooking until reduced to about 2 1/2 cups, about 25 minutes. To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish.