In a large pot, heat olive oil over medium-high heat. Season the shortribs with salt and pepper, then sear them until browned on all sides. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened.

Deglaze and Braise

Pour in red wine, scraping up any browned bits from the bottom. Add beef broth, bay leaves, thyme, and return shortribs to pot. Bring to a simmer, cover, and cook on low heat for about 3 hours, or until tender.

Smokey Fries

Prepare the Fries

Preheat the oven to 425°F (220°C). In a bowl, toss the cut potatoes with olive oil, smoked paprika, and salt. Spread them on a baking sheet.

Bake the Fries

Bake in the preheated oven for about 30-35 minutes, turning halfway until crispy and golden brown.

Mushroom Ketchup

Cook the Mushrooms

In a saucepan, sauté chopped mushrooms in a little olive oil until they are softened. Add soy sauce, vinegar, and brown sugar, and simmer for 10 minutes until thickened.

Cippolini Onions

Cook the Onions

In a saucepan, melt butter and add cippolini onions. Add water and salt. Cover and cook on low heat until onions are tender, about 20 minutes.

Truffled Watercress Salad

Prepare the Salad

In a bowl, combine watercress, truffle oil, lemon juice, salt, and pepper. Toss gently to combine.

Red Wine Jus

Make the Jus

In a saucepan, combine red wine and beef broth. Simmer over medium heat until reduced by half. Stir in butter and season with salt to taste.