Sherry-Braised Short Ribs with Potato-Apple

1. Stage

Generously season the short ribs with salt, cover with plastic and refrigerate overnight. Bring the ribs to room temperature before cooking.

2. Stage

Preheat the oven to 325 degrees F. In a large skillet, heat the oil until shimmering. Add 4 of the short ribs and cook over moderately high heat until browned on all sides, about 15 minutes. Transfer to a roasting pan. Repeat with the remaining short ribs.

3. Stage

Add the onions, apples, garlic, carrot and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the vegetables into the roasting pan. Add the sherry to the skillet and bring to a boil over high heat, scraping up any browned bits on the bottom of the pan. Add the tomato puree, bay leaves and chicken broth and bring to a boil. Pour the mixture over the short ribs. Cover the roasting pan with foil and bake for about 1 hour and 45 minutes, until the meat is very tender.

4. Stage

Transfer the short ribs to a platter and cover with foil. Strain the cooking liquid through a coarse sieve set over a large saucepan, pressing on the solids and pushing the vegetables through as much as possible. Skim off the fat with a ladle. Boil the sauce over high heat until reduced to 3 cups, about 20 minutes. Season with salt and pepper. Set 2 short ribs on each plate and coat with sauce. Serve the Potato-Apple "Risotto" alongside.

5. Stage

Make Ahead: The recipe can be prepared through Step 3 and refrigerated for up to 3 days. Discard the fat on the surface and reheat, covered, in a 350 degree F oven until warmed through, about 30 minutes.