Pinot Noir Braised Beef Short RibsA featured Wine Club recipe for Elkhorn Peak Cellars.
Pair your Pinot with this delicious and savory dish!Prep Time: 360 Minutes
Cook Time: 250 Minutes
For the Brine:
• 4 cups water
• 1 1/2 cups sugar
• 1 1/2 cups kosher salt
• 3 bay leaves
• 4 cups ice
For the Ribs:
• 4 each boneless short ribs, 1/2 to 3/4 of a pound
• 1 cup corn oil
• 2 cups cleaned cipollini onions
• 1 cup julienned oil-packed sundried tomatoes
• 1/2 cup small-diced carrot
• 1 cup small-diced leeks, washed and drained (preferably the white part)
• 1 cup Pinot Noir
• 2 tablespoons minced fresh thyme
• 6 cups low-sodium beef stock
• 2 teaspoons of Tabasco
• Salt and pepper
To make the brine, add all ingredients to a large sauce pot and bring to a boil. Remove from heat, let cool then add ice to cool completely. Place ribs in a zip-lock bag and cover short ribs with the brine and refrigerate 4-6 hours.
Preheat your oven to 300 degrees Fahrenheit. Remove short ribs from brine and pat dry, making sure they are dry as possible, then season heavily with salt and pepper. Heat a large sauté pan over medium-high heat or until the point of almost smoking. Add ½ cup corn oil; when it begins to smoke, add short ribs and brown them on all sides (about 2-3 minutes on each side, make sure to reach a rich dark color). Take meat out of pan and set in a deep baking dish and set on the side.
Heat pan back to medium-high heat and add another ½ cup corn oil, cipollini onions, carrots, leeks to your large sauté pan and sauté them till lightly caramelized, then add sundried tomatoes and thyme. Make sure the whole time to lightly scrape the bottom of the pan to get all those delicious good meat bites off the bottom. Add pinot noir to vegetables in the pan and simmer until reduced by half.
Add stock, Tabasco, and bring to a boil, then pour vegetable-wine mixture over short ribs. Bring short ribs to a boil on top of stove, cover with foil and bake for at least 3-4 hours or until they are fork-tender.
Recipe provided by Elkhorn Peak Cellars