Braised Beef Short Ribs in an Herb Wine SauceFeatured by Fulcrum Wines in the Platinum Wine Club.
Beef shanks braised slowly in a wine broth with leeks and bacon makes this an absolutely comforting dish. Pair it with the 2015 Fulcrum Pinot Noir.Yield: 4-6
Prep Time: 30 Minutes
Cook Time: 120 Minutes
• 4 strips of bacon, diced into 1/2 inch pieces 3 to 3-1/2 pounds of beef short ribs
• kosher salt
• freshly ground black pepper
• 2 cups leeks (about 1 medium) rinsed and patted dry 4 cloves fresh garlic, minced
• 2 tablespoons of all purpose flour
• 3/4 cup pinot noir (or dry red wine)
• 1 quart beef broth
• 1 bay leaf
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
Preheat your oven to 350 degrees.
Place the bacon in a Dutch oven and heat on medium to medium-low. Cook until crispy, then transfer the bacon to a paper towel lined plate.
Increase the heat to medium-high. Once hot, sear the short ribs in the bacon fat for 2 to 3 minutes a side until all sides are browned. Drain off all but 2 tablespoons of fat.
Reduce heat to medium-low and add in the leeks and cook for 2 to 4 minutes or until soft. Add in the garlic and cook for 1 minutes. Stir in flour and cook for 2 to 3 minutes. Pour in wine, broth and add in the bay leaf, thyme and rosemary and the bacon pieces.
Add the browned short ribs back in, cover and bring to a boil before sliding the Dutch oven into the oven on the second to lowest rack. Cook undisturbed for 2 hours.
Depending on how much fat is in the pot after cooking, you may need to discard it. First, remove the braised short ribs to a platter and cover with foil. Pour the liquids from the pot through a fat separator, discarding the fat and pouring the reserved liquids and any solids (bacon, leeks and herbs) back into the pot. Bring to a quick simmer and reduce until thickened.
Serve braised short ribs on mashed potatoes with spoonfuls of the gravy over top.
Note: The key to really good short ribs (roasts, stews etc...) is to brown the meat really well. Make sure your pot is hot and the sides of the meat get dark brown and crusty.