Wine Braised Short Ribs
Wine Braised Short Ribs
Ingredients
3 lbs. beef short ribs
Freshly ground sea salt and pepper
Flour
¼ cup vegetable oil
6 strips bacon, chopped
1 ½ cups diced yellow onion
¾ cup each: diced carrots and celery
2 tsp. minced garlic
¼ cup tomato paste
3 tbsp. flour
2 cups beef stock
1 cup Renwood Amador Barbera
½ cup Renwood Vintage Port
½ cup peeled, seeded and diced fresh or canned tomatoes
2 tbsp. each: minced fresh rosemary and thyme
2 bay leaves
Directions
1) Preheat oven to 350°F. Season beef with salt and pepper. Dredge in flour and shake off excess.
2) Heat oil in a large heavy-bottomed pan over high heat. Add ribs and cook until deep golden brown on both sides, working in 2 batches if necessary to not crowd the pan.
3) Reduce heat to medium; add bacon and cook until crisp. Remove all but ¼ cup of fat from the pan.
4) Add onions, carrots, celery and garlic and cook until soft.
5) Stir in tomato paste and cook for 3 minutes
6) Add flour; cook for 3 to 5 minutes, stirring constantly to form a roux.
7) Add remaining ingredients, stirring until well blended, and boil for 5 minutes
8) Add ribs back to pan or transfer to an ovenproof baking dish (the liquid should just cover the ribs).
9) Tent dish with foil and cook for 2 hours. Remove foil and cook for 1 hour more until ribs are fork tender, making sure that too much liquid doesn’t cook off.
10)Season to taste with salt and pepper and serve as is, or remove meat from sauce and strain out vegetables; reduce sauce until thickened. Add ribs back to sauce.
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