Ingredients:

Serves 6

6 portions beef short ribs, (other ribs and meats may be used i.e. pork or baby back ribs and Osso-Bucco)
12 potato croquettes
2-3 bunches rapini or any other hearty cooking greens
1 lb. assorted summer vegetables

Short Ribs

5 lbs. beef short ribs, prepped
2 each medium onions, sliced
5 stalks celery, sliced
4 cloves garlic, chopped
10 sprigs thyme
2 each bay leaves
1 Tbs. peppercorns
2 cups ketchup
1/4-cup brown sugar
1/8-cup molasses
1/4-cup cider vinegar
2 each ancho chili peppers
2 Tbs. Worcestershire sauce
1 Tbs. ground cumin
3 each whole cloves
2 qts. chicken stock
2 qts. water
1 cup huckleberries (other berries may be used i.e. blackberries, loganberries or currents)

Directions:

1. Season the ribs and sear them well, then set aside.
   
2. Sauté the vegetables in some of the rib fat and drippings in the same pan, add the herbs.
   
3. Sauté briefly, then add the remaining ingredients. Place the ribs into the broth, and bring to a boil.
   
4. Lower the heat and simmer, covered, for 3 hours or until tender.
   
5. Allow to cool, then remove the ribs from the braising liquid.
   
6. Strain the liquid, then skim away any fat that rises to the surface.
   
7. Heat the strained braising liquid to a boil, lower the heat and simmer until reduced to a light sauce consistency (by about half), then strain the sauce through the chinois (a fine sieve).
   
8. Add the huckleberries.

Potato Croquette

Ingredients:

For the filling:
2-3 large Idaho baking potatoes
2 Tbs. shallots, minced fine
1 tsp. garlic, minced
1 tsp. thyme, chopped
1/2-tsp. sage, chopped
1/4-cup goat cheese
1 Tbs. prepared horseradish
1 each whole egg
1 each egg yolk
1/4-cup heavy cream

For breading, combine:
2 cups bread crumbs, pulverized in robot-coup
3/4-cup semolina flour

Directions:

1. Bake half of the potatoes fully and rice into a small mixing bowl and bake the other half potatoes just until cooked but firm inside, about half the time, then cool down.
   
2. Sauté the shallots and garlic, cook until translucent and add the herbs, horseradish and spices, then cool down.
   
3. Once everything is cold, in a large mixing bowl combine the eggs and cream.
   
4. Peel the half-baked potatoes and use the large hole of a cheese grater to grate them into the previously riced potatoes.
   
5. Combine everything and season.
   
6. Portion into small nuggets.
   
7. Bread with flour, then egg wash and breading.

Breading and final preparations

To finish the dish:

1. Prepare the short ribs and potato croquettes as described above.
   
2. Trim and wash the rapini.
   
3. The ribs may be prepared up to two days in advance and reheated in the cooking liquid on the stovetop under medium heat or on the grill and basted with the sauce. If the ribs were prepared in advance, after they are cooked, the sauce should be strained and the ribs should be cooled in the sauce.
   
4. Use a selection of vegetables that fit the season and your personal tastes — they should also be prepared the way that you like best. To accompany this dish, grilling is recommended.
   
5. In a sauté pan with a small amount of butter and olive oil, brown the potato croquettes on all sides over medium heat.
   
6. Remove the croquettes and sauté the rapini in the same pan. A small amount of water may be added to braise them if they are particularly hearty.
   
7. Place a small amount of the rapini on the plate and set the short ribs on top.
   
8. Pour some of the finished sauce over the ribs.
   
9. Arrange the remaining ingredients around the dish in an attractive manner.

(Recipe courtesy of Hotel Bel Air, Los Angeles, Calif.)