Port Wine Braised Beef Short RibsFeatured by Stateland Cellars - Double J Ranch in the Gold Wine Club.
Tender roasted beef short ribs in a wonderful Port wine sauce with a blend of herbs, spices and vegetables. Pair this with a Cabernet Sauvignon. **Short ribs will need to marinate for at least 2-3 hours.Yield: 6
Prep Time: 12 Minutes
Cook Time: 230 Minutes
• 3 ½ - 4 pounds boneless beef short ribs
• Pinch of salt
• Pinch of pepper
• 1 cup diced onion
• 1 cup diced carrots
• ½ cup diced celery
• 2 cloves garlic, diced
• ½ bunch thyme
• 1 bay leaf
• 1 bottle red wine
• 2 cups Ruby Port
• 4 cups veal or chicken stock
Trim short ribs of excess fat, then season with salt and pepper. In large sauté pan over medium-high heat, sear short ribs until golden brown on all sides, about 4 minutes should get the job done. Remove ribs from pan and place in crockpot or ovenproof pot.
In same sauté pan over medium heat, place onions, carrots, celery and garlic. Sauté until golden brown. Add wine, reduce by half. Add thyme and bay leaf to wine mixture. Pour over ribs and marinate at least 2 – 3 hours, or overnight.
Preheat oven to 325 degrees. Warm veal stock or chicken stock and pour over ribs. Cover ovenproof pot with foil or lid. Cook for 3 – 4 hours, or until fork tender, checking every 45 minutes. Remove from oven and let cool. Remove and reserve short ribs. Strain cooking liquid into same pot. Return liquid to stove and skim fat from top. Simmer over medium heat. Reduce to thick, saucy consistency.
Return ribs to pot, glaze and serve.
Recipe provided by Stateland Cellars.