Red wine braised short ribs with charred potatoes and asparagus

Heat a large sauté pan over medium-high with a little olive oil; add quartered white onions and a crushed garlic clove to caramelize a little.

Season the short ribs generously with salt and pepper and sear to a deep golden brown on both sides.

Add bay leaves, fennel seeds, coriander seeds and rosemary.

After 5 to 7 minutes turn the ribs; add a generous splash of red wine and the beef stock.

Cover with aluminum foil and braise in the oven 3 hours at 400F until very tender.

About an hour before the ribs are done, dress Yukon gold potatoes with olive oil and kosher salt on a sheet of foil, wrap, and bake at the same temperature 45 minutes to an hour.

When the meat shreds easily with a fork, take it out, remove the foil, and strain the braising liquid into a separate pan; bring to a simmer over low to medium heat.

Whisk a spoonful of flour with a ladle of braising liquid in a small bowl until smooth, adding more liquid if too thick.

Whisk it back into the simmering liquid quickly to avoid clumping; bring the gravy back to a simmer and return the short ribs to it.

Check the potatoes are fork tender; smash them in a separate pan or roasting tray with a few pieces of asparagus, and season with olive oil, salt and black pepper.

Broil 5 to 7 minutes until charred and crispy on all sides.

Plate the potatoes and asparagus, top with a glazed short rib, julienned radish and sliced chives, and a little more gravy.