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Chrysalis Vineyards

Red Wine Braised Short Ribs - 2013 Tannat

Recipe Date:
April 1, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 5 lbs Bone-in beef short ribs, cut crosswise into 2" pieces
  • Kosher salt and freshly ground black pepper
  • 3 tbsps Vegetable oil
  • 3 Meduim onions, chopped
  • 3 Medium carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 3 tbsps All-purpose flour
  • 1 tbsp Tomato paste
  • 1 Bottle dry red wine, 750ml
  • 10 Sprigs flat-leaf parsley
  • 8 Sprigs thyme
  • 4 Sprigs oregano
  • 2 Sprigs rosemary
  • 2 Fresh or dried bay leaves
  • 1 Head of garlic, halved crosswise
  • 4 cups Low-salt beef stock
Directions

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. To check if they are done pull on one of the bones. It should slide out easily. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

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