Beef bourguignon, Thomas Keller's Bouchon version

Red wine reduction: combine the sliced onion, diced carrot, shallot, leek, mushrooms, thyme, parsley, crushed unpeeled garlic and peppercorn with the bottle of red wine.

Cover, bring to a boil, then reduce to a simmer for 45 to 50 minutes until reduced to a glaze.

Cut the short rib one and a half to two inches long and about an inch thick and season both sides with kosher salt and pepper.

Fill the bottom of a pan an eighth of an inch deep with canola oil, get it hot and brown the beef on all sides, five minutes in total, without crowding; drain on a paper-towel-lined baking sheet.

Add the sliced carrot, diced onion, leek, parsley, thyme, crushed garlic and bay leaves to the red wine reduction.

Cut a piece of cheesecloth four inches larger than the pot diameter, wet it, wring it dry, lay it over the vegetables and fold the edges into a nest.

Set the short ribs on the cheesecloth and pour in beef stock to come just to the top of the meat.

Bring to a simmer over medium high heat, keeping the cheesecloth clear of the flame, cover tightly and braise at 325F in an oven preheated to 350F for an hour and a half to two hours until very tender; this run took three hours.

Lift out the cheesecloth and the beef.

Strain the liquid through a fine strainer, then a second time into a sauce pan.

Bring the liquid to a boil, removing any fat that floats to the surface, then degrease further in a fat separator.

Rest the beef and its liquid in the fridge for a day, up to three days.

Slice the washed unpeeled fingerling potatoes lengthwise half an inch thick.

Put the potatoes in a saucepan with salt, peppercorns, thyme, bay leaves and smushed garlic, cover by at least an inch of water, boil then simmer 10 to 15 minutes until tender; drain and discard the herbs.

Peel the carrots, trim the tops leaving a quarter inch, scrape the tops with a paring knife and split them lengthwise.

Put the carrots in a saucepan with salt, peppercorns, thyme, bay leaves and smushed garlic, cover with one and a half inches of water, boil, reduce and simmer four to five minutes; drain and cool.

Cut the slab bacon into lardons the length of the bacon and three eighths of an inch thick, rind on, and simmer to subdue the smoke.

Spread the lardon on a non-stick baking pan and bake 10 minutes, flip, then 10 minutes more until richly browned.

Cook the red and white pearl onions in separate saucepans, covered by at least an inch of water with a bay leaf, a thyme sprig and kosher salt each; boil then simmer 10 to 15 minutes until tender.

Drain all but two tablespoons of water from each pan; add champagne vinegar to the white onions and red wine vinegar to the red.

Melt the butter until the foam subsides, add the trimmed button mushrooms, reduce to medium low, season with salt and pepper and cook gently, tossing often, until lightly browned.

Lift the set fat off the chilled beef; warm it in the oven a few minutes to liquefy the stock.

Move the beef to a Dutch oven, strain the sauce over it and skim any remaining fat.

Into a 400 degree oven for five minutes, basting occasionally with the cooking liquid; longer if it has not warmed through.

Add the potatoes, the carrots with no herbs attached, the mushrooms and twelve pearl onions of each colour, and toss gently without breaking up the beef.

Back into the oven for five to 10 minutes until the vegetables and beef are hot; this run took about 15.

Divide the vegetables and meat into a bowl with a slotted spoon, spoon over some broth and distribute the reheated lardon on top.

Add the parsley and sprinkle with fleur de sel; serve with Dijon mustard.