Day 1: Trim the excess fat from the meat and cut each piece against the grain into approximately six 7-ounce portions. Reserve any trimmings to make ground beef. Place the meat in the plastic bag-lined container with the chilled marinade and refrigerate for 12 to 16 hours.

Day 2: Preheat the oven to 275°F. Remove the meat and the bouquet garni from the marinade. Transfer the marinade (including the mirepoix) into a saucepan and bring to a simmer. Clarify the liquid by skimming off the impurities that rise to the top. When thoroughly clarified, the marinade will return to the vibrant color of the wine. Remove from heat.

Heat ¼ inch of canola oil in a sauté pan over high heat. Season both sides of each piece of meat with salt and dredge in flour, patting off the excess. When the oil is shimmering, add the meat and cook for 2 to 3 minutes on all sides. Transfer to a paper towel-lined rack.

Pour off the excess oil from the pan, leaving the bits stuck to the bottom of the pan for deglazing. Return to heat and add the clarified marinade. Add the short ribs, veal stock, light chicken stock, and bouquet garni. The meat should be covered with liquid; if it’s not, add more veal and chicken stock as necessary.

Bring the liquid to a simmer on the stove. Cover with a cartouche and transfer to the oven, and braise for about 3 hours, or until the meat is so tender that a cake tester slides right through.

Transfer the meat to a ceramic baking dish and carefully pour the cooking liquid over the meat. Cover with the cartouche and let cool; then cover with plastic wrap and let rest overnight in the refrigerator.

Day 3: Remove the meat from the baking dish and transfer the remaining braising liquid to a sauce pot. Bring to a simmer. Strain the liquid through a chinois, tapping the edge of the chinois with a spoon to help the liquid through. Discard the remnants of the mirepoix.

Place the meat into a saute pan. Add a third of the strained braising liquid and add enough light chicken stock to slightly reduce the viscosity. Bring the liquid to a simmer, basting the meat and allowing the sauce to glaze it. Reduce until it is a sauce consistency. Finish the sauce with butter for a velvety texture.

If not serving immediately, remove the pan from the heat and cover the meat with a lid or another cartouche. Keep in a warm spot or in a 300°F oven until ready to serve, or for up to 45 minutes.