Beef short rib, braised with burnt onion jus

Cure short ribs in salt/sugar/pepper for 24 hours, rinse, dry, refrigerate.

Grill red onions over charcoal or on a plancha. The onion should be fully caramelized and black.

In a large stock pot place onion, shallot, garlic, leek, carrot, and water. Place over medium heat. The stock should never simmer, cook for 12 hours. Strain, reduce by half, without simmering.

Place 4 qts/3.8l of veal demi and 4 qts/3.8l of burnt onion stock in a braising pan with the short ribs. Wrap in plastic then foil. Cook in an oven at 325°F/163°C for 8 hours.

Alternative cooking method: place in a sous vide bag for with 1 qt/0.95l of cooking liquid, cook at 145°F/63°C for 48 hours.

Reduce qt pint/118ml of braising liquid by half and mount with 100g of butter.

Can be served with pomme puree and candied bacon, or truffle risotto and some grilled knob onions.