Braised Beef Short RibsA featured Wine Club recipe for Cloisonné Wines.
Perfectly seasoned short ribs that are savory and tender. The sauce and vegetables add additional elements that will make your guests want seconds! Pair with a Malbec for the perfect meal.Yield: 4 - 6
Prep Time: 12 Minutes
Cook Time: 120 Minutes
• 8 Beef Short Ribs (bone-in, about 5 lbs.)
• 2 Tbs. Extra Virgin Olive Oil
• 1 lb. peeled Pearl Onions
• 1 Tbs. Tomato Paste
• 7 cloves finely chopped Garlic
• 1 Bay Leaf
• 3 sprigs Rosemary (tied in bundle)
• 5 Carrots (cut into 2-inch chunks)
• 1.5 lbs. Baby Yukon Gold Potatoes (halved)
• 2 Tbs. Flour
• 1 cup Dry Red Wine
• 3 cups Beef Stock
• 1 cup Parsley
Preheat the oven to 300 degrees.
Season the Short Ribs with Salt and Pepper. Heat a large Dutch oven over medium-high heat. Add Olive Oil and sear the meat deeply on all sides, about 5 minutes per side. Remove to a plate.
Add the Pearl Onions and Carrots to the remaining hot oil and cook for 3 minutes. Add the Tomato Paste and cook until it begins to turn a rusty color, about 3 minutes.
Using kitchen twine, tie together a few Parsley Stems, Bay Leaf, and Rosemary. Add to the pot with Garlic. Next, add the Flour and stir with a wooden spoon to lightly coat the vegetables. Add the Wine to the pan, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the Potatoes and browned Meat back into the pan and add Stock.
Cover and transfer to oven and cook for 2-3 hours, until the Short Ribs are tender. Garnish with Chopped Parsley and serve.
Recipes provided by David Rossi, Cloisonné Wines