Braised Short RibsFeatured by Paint Horse Winery in the Gold Wine Club.
8 whole Beef Short Ribs
Kosher Salt and Pepper to taste
1/4 cup all-purpose flour
6 pieces Pancetta, diced
2 Tbs. olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, peeled & finely minced
2 cups red wine
2 cups beef or chicken broth
2 sprigs thyme
2 sprigs rosemary
Salt and pepper the ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until completely crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease and raise heat to high. Brown ribs on all sides, about 45 sec. per side. Remove ribs and set aside.
Turn heat to medium. Add onions, carrots and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 tsp. kosher salt and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 and cook for an additional 30-45 min.
Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 min., lid on, before serving. At the last minute, skim fat off the top of the liquid. Serve 2 ribs on bed of creamy polenta or mashed potatoes.
Pair with the Paint Horse 2004 Cabernet Sauvignon.