Short Ribs

  • 10 lbs of pork bones
  • Roasted garlic
  • Onions
  • Herbs
  • Garlic
  • Onions
  • Red wine
  • Brown stock
  • Port wine
  • Cherries
  • Bloody orange
  • Blueberries
  1. Roast the bones for the night at 250F
  2. Next morning: place them into a stock with roasted garlic, onions, bay leaves, and other herbs of choice (should be about 10 gallons)
  3. Boil the stock for the day (stock should have reduced to 5 gallons
  4. Place in a cold room for the night
  5. 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
  6. Put in the oven for a 5 hour braze (slow cook)
  7. When they’re done they are very tender
  8. Reserve the broth and skim off the fat, the reason is you are turning the brown nectar into a cherry port reduction sauce
  9. Strain the broth and put it back into a sauce pan with two cups of port wine, a cup of cherries, a blood orange (juice only), and a handful of blueberries
  10. 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
  11. The ribs go back into the oven and they are glazed with the reduction sauce several times

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