8 lbs. beef short ribs
Kosher salt and fresh ground pepper
2 ounces rendered bacon fat
1 ounce extra virgin olive oil
1 large yellow onion, diced large
3 large carrots, peeled, bias cut 1 inch thick
4 celery stalks, washed, trimmed and bias cut 1 inch thick
8 whole garlic cloves, peeled
1 cup port
1 cup white wine vinegar
1/4 cup piloncillo (Mexican raw sugar)
1 cup tamarind pulp, seeds and fiber removed
1 cup beef stock, plus more stock as needed
Directions:
Preheat oven to 350 degrees.
Season ribs liberally with kosher salt and fresh ground pepper.
Heat fat and oil in a large, heavy-duty roasting pan until they shimmer. Add ribs and brown for 3-4 minutes per side and leave in pan. Remove pan from heat. Add onion, carrots, celery and garlic to ribs. In a small bowl, mix port, vinegar, piloncillo, tamarind and stock. Mix well. Place roasting pan back on stove over medium heat. Pour port/stock mix over the ribs. Add more stock as needed to come halfway up the side of the ribs. Bring to a boil and cover roasting pan tightly with foil. Turn off heat and move pan to the oven. Cook for 2 1/2 to 3 hours or until ribs are fork tender.
Remove pan from oven, uncover and remove ribs and vegetables. Arrange them on a large casserole pan and keep warm. Strain the liquid from the roasting pan into a large sauce pan. Skim excess oil off the top of the liquid and discard. Bring to a boil and then drop to a simmer. Reduce until thick enough to coat the back of a spoon*. Adjust seasoning with kosher salt and fresh ground pepper. Pour glaze over the ribs and serve immediately.
4 cups plus 1/2 cup vegetable stock
2 cups wild rice, rinsed and drained
4 tablespoons rice bran oil
4 cloves of garlic, peeled, crushed and chopped fine
1 medium red onion, peeled and diced small
1/2 cup dried cherries, chopped coarse
2 tablespoons fresh marjoram, chopped fine
Kosher salt and fresh ground pepper
Bring 4 cups vegetable stock to a boil in a large sauce pot. Add wild rice and return to low boil. Cook until rice grains are just starting to split and show a bit of white, about 40 minutes. Turn off heat, drain and return to same pot. Fluff rice with a fork and cover with a lid, off heat.
In a large sauce pan, heat rice bran oil until it shimmers. Add garlic and onion and cook until just turning brown. Add cherries, marjoram and remaining stock. Bring to a boil and then drop to a simmer. Cook until almost dry. Add wild rice and marjoram and stir together until well incorporated. Add kosher salt and fresh ground pepper to taste. Place on a platter and keep warm.
For the Delicata Squash:
1/4 cup plus 3 tablespoons butter, melted
3 medium Delicata squash, washed and drained
4 tablespoons pure maple syrup
Kosher salt
Ground cardamom
Preheat oven to 350 degrees.
Use 3 tablespoons of butter to coat a sheet pan. Cut the squash in half, scoop out the seeds and then cut into 1-inch rounds. Place rings in a bowl and add maple syrup and 1/4 cup melted butter. Toss to coat and then spread out on sheet pan. Sprinkle with kosher salt and cardamom. Place in oven and bake for 20 minutes.
Remove from oven and flip each ring to expose the other side. Season with kosher salt and cardamom and return to the oven for another 20 minutes. Squash should be fork tender. Remove from oven and keep warm.