From: Chef David Shea, consultant, former chef at Spruce and Twelve 12. Yield: 12 servings. Ribs:2 Tbsp. canola oil 3 2"-thick, 2-bone beef short ribs to taste, salt and ground black pepper 2 cups red wine 1 lb. mirepoix (equal parts diced carrots, onion and celery sauteed in butter and seasoned with thyme and bay leaf) 6 whole garlic cloves 2 quarts beef stock SOUFFLE BASE:6 cups whole milk 1/2 large onion 4 oz. white roux (4 Tbsp. butter/8 Tbsp. flour) pinch grated nutmeg 1 lb. ...
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