Panna Cotta with Balsamic Reduction Sauce

1 package unflavored gelatin
2 cups heavy cream
1 1/2 cups creme fraiche (can buy ready made at grocery store)
1/3 cup sugar
1 T Cointreau

Place 1 1/2 T cold water in a small bowl and sprinkle gelatin over the top. let gelatin soften for 5 minutes. While gelatin softens, warm the cream and creme fraiche with the sugar over medium-high heat until sugar dissolves. Turn off heat and add gelatin mixture. Stir until it dissolves. Then, stir in Cointreau.

Pour mixture into 6 8-ounce containers. Cover with plastic and chill until firm, about 3 hours.

Balsamic Reduction: Boil 1 1/2 cups of balsamic vinegar and 1 T brown sugar at medium-high temperature for about 15 minutes, or until thickened to the consistency of syrup. Cool and serve over Panna Cotta with fresh berries marinated in Cointreau.

Short Ribs in Sauce Pizzaiola

3-4 lbs beef short ribs
flour and seasoning for coating
4 T olive oil

Make Pizzaiola Sauce:
2 small cans Italian tomato paste
½ cup
1 T. packaged veal/beef demi-glace (I use “More Than Gourmet” from Central Market)
2 T olive oil
4 cloves garlic
½ cup fresh basil
¼ cup fresh oregano
1 bay leaf
salt and pepper to taste
1 tsp. fresh lemon zest
2 cups red wine

Saute garlic in olive oil. Add tomato paste, water, demi-glace. Cook and whisk until combined well. Add herbs and red wine. Allow to cool.

Coat ribs in flour and seasoning. Brown in large skillet with olive oil. Transfer to Dutch oven and cover with Pizzaiola Sauce. Cover and cook at 375 degrees for at least 4 hours or until meat begins to fall off bone. Drain off any oil from sauce. Serve over pasta and cooked fresh spinach. Top with freshly-grated parmigiano reggiano cheese.