Rub the short rib with oil, salt and pepper, place on a roasting rack, and roast at 450F convection for 10-15 minutes or until it is well browned.
Saute the onions and garlic until well browned and caramelized, about 15 minutes.
Add the sherry and burgundy and cook until reduced by half.
Add the beef broth, chicken broth, thyme and bay leaf and bring to a bare simmer.
Combine the simmering onion broth and roasted short rib in a braising pan, allowing the liquid to barely cover the short
rib. Cover tightly, and place in a 300F oven and cook for 2-3 hours or until the short rib is fork tender.
Remove from the oven, remove the cover, and chill according to local health codes in the cooler. Once cool, cover and allow
to rest overnight.
The next day, coat the fingerling potatoes with oil, salt and pepper and roast at 350F convection, stirring every 5 minutes,
for 10-15 minutes, or until tender and caramelized. Cool, portion into four servings, and reserve.
Remove the short rib from the broth and portion into four 6-8 oz servings. Portion the braising liquid into four servings as
At service, place the potatoes and short rib meat into a 7-8” cast iron skillet and cover with the braising liquid. Place in
the oven, on a burner or flat-top griddle and bring to a simmer. Top with ½ cup of grated gruyere cheese and brown under a salamander.
Serve immediately on an under-liner with plenty of hot and crusty Bakery De France baguette #171449.