recipe by Chef Ron Barber
5 lbs beef short ribs
4 TBSP canola oil
5 medium carrots, peeled and cut into 1″ rounds
2 medium yellow onions, peeled and quartered
3 celery stalks, cut into 1″ pieces
5 garlic cloves, peeled and chopped
1 TSP fresh thyme leaves
1 TSP fresh rosemary, chopped
1-1/2 cups Cabernet
3 cups veal, beef or chicken stock
Salt and Pepper
Preheat oven to 325 degrees.
Dredge the ribs in flour and season liberally with salt and pepper. Heat the oil over high heat in a large dutch oven or ovenproof pot. Brown the ribs in batches without crowding. Pour off all but 3 TBSP of the remaining oil and cook the carrots, onions, celery and garlic until they’re lightly browned—about 5 minutes.
Add the wine to de-galze the pot then add the stock, thyme and rosemary. Bring liquid to a simmer and return the ribs to the pot. Cover the pot with a lid cut from parchment paper and braise ribs in the oven for about 2 hours.
The ribs are done when they are easily pulled from the bone. Transfer the ribs to a platter and keep warm. Strain the braising liquid and discard solids. Bring sauce to a simmer and skim occasionally while it reduces by about one fourth. Adjust the seasonings and serve with the braising sauce. Risotto or polenta make a nice addition.
This recipe is a classic, and usually evokes at least one person to exclaim something about it being so good they need to use bad words to express how good it is. The St. Supéry Cabernet is the perfect weight to go with this recipe, but if you want to go all the way, open a bottle of Dollarhide Ranch Cabernet, especially one with some age on it and you’ll have one of the best meals of your life! Cheers