Capriccio-Style Short Ribs

Capriccio-Style Short Ribs
6 bay leaves
10 black peppercorns
6 juniper berries
10 sprigs savory
10 sprigs thyme
Cheesecloth (10 square inches) (see note)
Cooking twine
10 short ribs (see note)
1/2 tablespoons salt
1/2 tablespoon freshly ground pepper
2 cups all-purpose flour
1/4 cup brown sugar
1 cup canola oil, divided use
3 carrots, coarsely chopped (3 cups)
3 celery stalks, coarsely chopped (3 cups)
1 Spanish onion, coarsely chopped (1 cup)
2 shallots, coarsely chopped (1/2 cup)
16 cups Chianti
12 cups demi glace (see note)
1 cup Worcestershire sauce
Pre-heat oven to 350 degrees.
Assemble bay leaves, peppercorns, juniper berries, savory and thyme on cheesecloth and tie with cooking twine, to form sachet. Place aside.
Dredge short ribs in a mix of salt and pepper, brown sugar and flour.
Heat 3/4 cup oil in large sauté pan. Add short ribs (as many as will fit without touching), brown on all sides and remove.
Pour off and discard residual fat and brown bits from pan. Add remaining oil, along with carrots, celery, onion and shallots. Caramelize.
Add Chianti and bring to a boil. Continue to boil until liquid is reduced by half.
Combine Chianti/vegetable reduction, demi glace, sachet and browned short ribs in a hotel pan or 10 quart Dutch oven. Bring to a boil. Add salt/pepper to taste. Immediately remove from heat.
Cover with tin foil and braise in oven for 21/2 hours.
Gently remove short ribs from oven and strain remaining liquid. Place on medium heat and reduce, until preferred consistency for sauce is reached. Skim well while reducing.
Notes: Capriccio uses prime aged Niman Ranch for the meat.
If you don't have demi glace, substitute 12 cups beef stock, reduced and thickened with flour and water.
Coffee filter may be used in place of cheesecloth.