48-hour beef short ribs

Ingredients

1 bottle red wine
1 carrot, peeled and cut into large dice
1 yellow onion, peeled and cut into large dice
1 leek, washed and cut into large dice
1 sprig rosemary
1 fresh bay leaf
3 lb. boneless beef short ribs, silver skin removed
Salt and pepper, to taste
3 quarts veal stock

Pumpkin bread pudding
1 cup plus 2 tbsp. milk
1 cup plus 2 tbsp. cream
1 cup pumpkin purée (see note)
8 egg yolks
1 loaf day-old bread, crust cut off and diced into 1-inch cubes
1 cup diced poached pumpkin
1/2 cup diced dates
Salt, to taste

Brussels sprouts and chanterelles
Oil
1 lb. fresh brussels sprouts, cut in half
1 lb. fresh chanterelle mushrooms, washed and cut in half
Salt and pepper, to taste
4 tbsp. butter
1/2 cup chicken stock

Directions

Beef short ribs
Place wine, vegetables and herbs in a pot. Bring to a simmer and cook for 10 minutes. Cool mixture to 36 degrees F. Place ribs in mixture and marinate overnight. The following day, remove ribs from marinade and pat dry. Season ribs with salt and pepper and brown on both sides in a sauté pan with oil. Return ribs to marinade and add veal stock. Bring ribs to a simmer, cover with a lid and braise in oven at 350 degrees F until fork tender, about 3 hours. Once ribs are cooked, allow to cool overnight in the refrigerator.

The following day, remove ribs from braising liquid and portion into 8 equal-sized portions. Place braising liquid on medium heat and reduce by two-thirds. Strain liquid (discard vegetables and herbs) and use liquid to reheat and glaze ribs. Reserve enough braising liquid to use as the sauce for the plate.

Pumpkin bread pudding
Place milk, cream and pumpkin purée in a blender on low speed. Slowly add egg yolks and blend until smooth. Place all other ingredients in a large bowl. Add liquid mixture to bowl in 4 increments. You may not have to add all the liquid depending on how dry your bread is. Once liquid is added, you should be able to squeeze the mixture into a ball and not have it fall apart. Pack mixture into 4-oz. ramekins and cover each with plastic wrap. Bake the bread pudding at 350 degrees F for 30 minutes in a water bath.

(Note: To make your own pumpkin purée, peel and thinly slice 1 Red Kuri pumpkin. Season with salt and sugar. Roast covered in a pan in a 400-degree oven until tender. Purée in blender until smooth.)

Brussels sprouts and chanterelles
Heat a large sauté pan with oil on medium-high heat. Add vegetables and sauté until light brown. Season with salt and pepper. Add butter and sauté 3 to 4 minutes, making sure not to burn the butter. Add chicken stock and cook until a glaze is formed.

To serve
Place a spoonful of the reserved braising liquid on a plate and place short ribs on top. Carefully remove pumpkin bread pudding from the ramekin and place it on the plate about an inch from the ribs. Place a spoonful of brussels sprouts on the plate about an inch from the pudding.

Serves 8