32 ounces English-cut, bone-in short ribs
3 tablespoons garlic powder
3 tablespoons onion powder
5 ounces tomato paste
6 quarts veal demi-glace
Salt and freshly ground black pepper
3 ears yellow corn
1 medium yellow onion, cut julienne
salt and freshly ground white pepper
1 head red cabbage
3 quarts Cabernet wine
4 cups Port
3 sprigs thyme
4 shallots, peeled
1 sprig thyme
Salt and freshly ground black pepper
3 ounces seasonal mushrooms (Shiitake and button mushrooms, quartered; Oyster and Black Trumpet mushrooms)
2 ounces sliced scallions
1 liter Port
For the Australian Braised Short Ribs:
One day in advance, dust the short ribs with the garlic and onion powders. Coat the ribs in tomato paste and marinate for 24 hours. Preheat the oven to 225ºF. Bring the veal demi-glace to a boil. Scrape the marinade off the ribs with a rubber spatula and season the ribs with salt and pepper. In a hot sauté pan, sear the short ribs on all sides. Put the ribs in a hotel pan and pour the hot demi-glace over them. Cover with tin foil and cook in the pre-heated oven for 3½ hours. Remove and let cool completely in the liquid. To reheat, put the cold short ribs in a pan. Season with salt and pepper, and put a little knob of butter on top. Put in the oven on the broiler setting and cook the short ribs on the lowest rack for 6 to 8 minutes, or until tender to the touch.
For the Corn Velouté:
Remove the corn kernels from the corn. Sweat the onion in a medium pot over high heat, add the corn cobs, and cover with water. Slowly simmer the cobs for 1 hour and remove from the heat. Let the cobs steep for 30 minutes and then strain. Reserve the corn “stock” and discard the cobs. Put the kernels in a pot and cover with most of the corn stock, reserving a little corn stock for the reheat. Simmer the kernels until the liquid has reduced by half. Remove from the stove and put right into the blender. (All puréed vegetables come out a lot smoother if you purée them hot.) Blend the kernels and then pass them through a chinois. To reheat, put the velouté in a pan with a little corn stock. Season.
For the Red Wine Cabbage:
Cut the cabbage in half and remove the core. Slice the cabbage into thin strips and put in a pot. Cover the cabbage with the wine, port, and thyme. Cook the wine down until the cabbage is au sec. You will have to stir the cabbage often toward the end. When ready to serve, put the cabbage in a pan with a little chicken stock. Heat both over a low to medium heat.
For the Mushroom Ragoût:
Preheat the oven to 350ºF. Put the shallots in a 6-inch x 6-inch square of aluminum foil. Add the thyme, salt, pepper, and olive oil to coat the shallots. Fold the tin foil over and seal off the opening to form a little shallot package. Roast the shallots in the oven for 30 minutes or until tender. Remove from the foil and remove the outer layer of the shallots and discard. Cut the shallots into a medium dice. Clean the mushrooms. In batches, sauté each type of mushroom separately with some of the shallots and a knob of butter. Once the mushrooms are cooked down a bit, deglaze with mushroom stock and reduce to au sec. Finish the mushrooms by adding the scallions, and seasoning with more salt and pepper. Add the mushrooms to a pan with mushroom stock to cover and cook until the stock has reduced by half.
For the Port Syrup:
Add the port to a pan over medium to high heat. Reduce by three-quarters or until the port coats the back of a spoon. Pour into a squeeze bottle for easy use.
To Assemble and Serve:
Pour the Corn Velouté in a deep dish bowl. Spoon the Red Wine Cabbage in the middle of the Corn Velouté and top with the Braised Australian Short Ribs. Top off the ribs with the Mushroom Ragoût and drizzle with a little Port Syrup.