b'and impurities, until one-quarter of the original liquid is left. Place the ribs back in the sauce and simmer, covered, until they are nicely glazed with the sauce.TO PREPARE THE PARSLEY PISTOU:Leave the rubber band on the bottom of the parsley. Wash upside-down and, holding the parsley by the stem with tongs, blanch in boiling salted water for about 10 seconds. Allow to rest in ice water, and press out the water after its cooled down. Chop the leaves and pat dry with a towel.Put the leaves into a blender and add an equal part grated horseradish. Salt to taste, and add truffle oil. Blend until smooth and combined to make an even puree. Add a small amount of water if necessary to thin to sauce consistency.TO SERVE:Serve the ribs with parsley pistou, baby carrots that have been blanched and sauted in butter, and potato puree. (Use Yukon Gold potatoes, boiled in their skins, peeled, and passed through a food mill, then a fine strainer; blend with cream and butter.)CHEF STELLINOS SUGGESTED WINE PAIRING:Legaris Ribera del Duero Crianza219'