Preheat the oven to 325°. Season the short ribs with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the short ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes; transfer to a plate. Repeat with the remaining short ribs.
Add the onion, carrot and celery to the casserole and cook over moderate heat, stirring occasionally, until just starting to soften, about 4 minutes. Add the wine, bay leaves and thyme and simmer until the wine is reduced by half, about 3 minutes. Add the stock and bring just to a boil. Return the ribs to the casserole, cover and braise in the oven for about 3 hours, until the ribs are very tender.
Step 3 Meanwhile, Make the Collard Greens
In a large saucepan, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered, about 5 minutes. Add the onion and cook until softened and just starting to brown, about 5 minutes. Add the collards in large handfuls, allowing the greens to wilt slightly before adding more. Stir in the stock, water, vinegar, maple syrup, crushed red pepper and miso and cook over moderately low heat, stirring occasionally, until the greens are very tender, about 1 hour. Season the collards with salt.
Transfer the short ribs to a plate and tent with foil. Strain the braising liquid through a fine sieve into a heatproof measuring cup and skim off the fat; discard the vegetables. You should have about 2 cups of broth; add water if needed. Return the broth and ribs to the casserole and cook over moderate heat until hot, about 5 minutes. Transfer the ribs and collards to shallow bowls and serve, passing the broth at the table.
The short ribs and collards can be refrigerated separately for up to 3 days. Reheat gently before serving.
Structured, rich, full-bodied red such as Syrah.
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