Sapporo-Braised Short Ribs With Foie Gras

Day 1: Cure the meat overnight by covering the ribs with a cup of salt. Cover and refrigerate.

Day 2: Remove ribs from salt pack and rinse. Coat a large oven-proof pot with olive oil and lightly sear the ribs over medium heat. Add the chopped vegetables and cook until caramelized. Add stock, beer, thyme and rosemary. The ribs should be covered in liquid; if needed, add water. Cover the pot and bake in the oven at 325 degrees F for about 4 to 6 hours, checking periodically.

When ready, the meat should fall off the bones. Remove and let cool in the liquid. When cool enough to touch, remove the bones, carrot pieces, and thyme sprigs; reserve thyme.

Pick through meat - remove any excess fat or sinew. Strain out the liquid and add to saute pan over medium heat until it reduces to a thick sauce.

Mix the meat with sun-dried tomatoes, foie gras, parsley and sauce; press into a hotel pan and refrigerate overnight.

Day 3: Cut the short ribs into cubes and season with salt and pepper. Sear in olive oil to brown and crisp the edges. Serve.