Braised short ribs with ratatouille (piperade and vegetable tian) and pomme puree

Bring pinot noir and ruby port to a boil to cook off the alcohol, with chopped carrots, leeks, onions, garlic and aromatics; cool.

Put the meat in a cool pot or large container, cover with the room-temperature marinade and refrigerate up to 24 hours.

Char the peppers (or roast in the oven wrapped in foil); let them sweat about 10 minutes, then peel and remove seeds and membranes. Mince garlic and chop the peppers.

Chop onions, celery and carrots for a mirepoix and saute with butter, olive oil and herbs about 10 minutes.

Add the garlic and cook until fragrant; add peppers and tomatoes, season to taste with salt, pepper and sugar, and cook 20 minutes.

Add fresh basil, break the mixture down in the food processor without over-mixing, return to the stove and cook about an hour until most of the moisture is gone.

Slice yellow squash and zucchini 2 mm thick on the mandoline, and eggplant and tomatoes the same thickness with a sharp knife.

For each serving, overlap a row of tomato, eggplant, yellow squash and zucchini and repeat four more times. Season with salt, pepper, crushed garlic, fresh thyme and a good drizzle of olive oil. The tian can be refrigerated up to 24 hours before cooking.

The next day, take the ribs out of the marinade, pat dry and sear on all sides in a hot Dutch oven with a drizzle of grapeseed oil and salt.

Saute the marinade vegetables 5 minutes, remove them, return the meat, cover with the vegetables and add the marinade wine and the veal demi-glace or reduced beef stock.

Bring to a boil, cover and cook in the oven 3 hours at 225F (110C), the ribs fully immersed in their juice.

Remove the meat, discard the vegetables and aromatics, pass the cooking liquid through a sieve and refrigerate; break off and discard the solidified fat.

Arrange the meat on a parchment-lined baking tray, weight it and chill overnight into an even slab; trim and cut into portions, saving the trimmings.

Reduce the defatted cooking liquid by half; thicken with a slurry of port and cornstarch, adjust the seasoning, and just before serving whisk in a couple of chunks of butter.

Cook the potatoes skin on; pass the hot peeled potatoes through a food mill and add butter gradually over the stove, then whisk in hot milk.

Reheat the meat, glaze it with the sauce and flash bake. Mould the hot piperade, top with the roasted vegetable tian, spoon out the puree and add the glazed short ribs.