Serves four

Ingredients, short ribs
1 Pork short rib rack divided in 4 portions
2 cups Red wine
1/2 cup each Chopped, onion, carrot and celery
4 cups Chicken stock
12 cloves Garlic
2 oz. each Parsley and thyme
4 oz and 1 oz Thai chili paste and mayonnaise combined
Salt and pepper to taste
Olive oil for sauté

Instructions, short ribs
Heat stock and preheat oven at 325 degrees.

Place a sauté over high heat with olive oil. Season ribs with salt and pepper then add to very hot sauté pan. When ribs are browned on both sides, add to a braising pan.

In the same sauté oil, add vegetables being certain to scrape up pieces of ribs stuck to the pan. When the vegetables are brown and softened, add wine to vegetables, then reduce wine over high heat.

When wine is mostly reduced and syrupy, move vegetable-wine mixture to braising pan with ribs along with garlic, herbs and heated stock.

Cover pan and place in oven, cooking ribs until very tender, approximately 2½ to 3 hours.

When ready to serve, brush ribs liberally with Thai chili glaze and place under hot broiler until very brown and the glaze is bubbling.

Ingredients, coleslaw
1 each Napa cabbage, small bunch Swiss chard, small head radicchio, all shredded
1 Fennel, very thinly julienned

Ingredients, coleslaw dressing
¾ cup Extra virgin olive oil
½ cup Champagne vinegar
1 Lemon juiced
1 T Sugar
1 clove Garlic finely minced 1 Shallot, finely minced
1 t Tabasco
Salt and fresh thyme to taste

Instructions, coleslaw
Place cabbage, lettuce and greens in large bowl.

In a small bowl add vinegar, lemon juice, sugar, garlic, shallot and a pinch of salt. Slowly whisk in olive oil. Season with salt, Tabasco and thyme to taste.

Toss cabbage mixture with dressing. Taste coleslaw and adjust seasoning if needed.