Rib Ingredients:
2 (12-ounce) raw beef short ribs
Salt and freshly ground black pepper
Olive oil
6 sliced garlic cloves
8 ounces red wine
16 ounces veal or beef stock
1 bay leaf
Remoulade Ingredients:
4 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped capers
Pinch cayenne
For assembly:
12 slices of your bread of choice, preferably brioche
4 tablespoons Remoulade
Rib meat
8 slices cooked pancetta
1 roasted red pepper, cut into quarters
1 bunched picked and cleaned watercress
For the ribs:
Preheat oven to 325 degrees F.
Season ribs with salt and pepper and sear in a very hot saucepan with a dab of olive oil. When ribs are caramelized all around, remove the ribs and saute the garlic. Add the wine and reduce by half. Add the stock and the ribs back into the pan with the bay leaf, cover and place in preheated oven for 2 hours 30 minutes or until the ribs are fork tender. Remove ribs and let cool, pick meat from the bones and reserve the meat.
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