Short ribs with truffle-scented macaroni and cheese

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Sure it is comfort food, but this is comfort food, with black tie appeal.

This is the kind of comfort food that surrounds itself with linen napkins and candle light rather than, red and white gingham.

This recipe from Executive Chef Michael Rusconi from Lon's at The Hermosa Inn is sure to get you rave reviews.

Short Ribs

Ingredients
2 pounds Beef short ribs, off the bone
1 Carrot, rough chopped
1 Onion, medium size
2 stalks Celery, chopped
2 ounces Olive oil
4 tablespoons Ancho powder
2 tablespoons Kosher salt, coarse
3 cups Beef or veal stock
1 1/2 cups Red wine, hearty
2 cloves Garlic

Preparation
Clean all fat off the outside of short ribs.
Season well with salt and ancho chili powder.
Preheat a pan with a tight fitting lid on high heat.
Sear the ribs in the olive oil until dark brown on all sides.
Add garlic cloves, onion, carrot and celery.
Lightly brown vegetables and add red wine, reducing by two-thirds.
Add stock and bring to a gentle simmer.
Cook for about three hours until fork tender.
When finished, strain cooking liquid and reserve.

For The Sauce
In a small sauce pot, reduce the cooking liquid down to about one cup and reserve.

Carrot Jus
Ingredients
1/2 Carrot, small sized, chopped
1 Shallot, chopped
1/2 cup Chicken stock|
1 tablespoon Olive oil
Preparation
On low heat in a small sauce pan, sweat shallots until translucent. Add the carrots and chicken stock. Simmer until the carrots are fully cooked. Remove from heat and blend in a blender.