A red wine marinade enhances short ribs that pairs deliciously with Guenoc's California Merlot.
Pair With: California Merlot
8 pieces meaty, bone-in beef short ribs, about 4 pounds (have the butcher cut approx. 4 inches long)
½ cup vegetable oil
1 medium onion, diced
2 celery stalks, diced
1 garlic clove, mashed
1 tablespoon flour
2 cups full-bodied red wine
1 teaspoon dried thyme
1 bay leaf
1 tablespoon tomato paste
4 cups homemade or high quality beef or brown veal stock (look in the freezer section of your grocery store, not the soup aisle!)
Salt and pepper to taste
The Day Before You Plan on Serving the Ribs
Using a sharp knife, remove most of the thin layer of fat and sinew from the meaty top of each rib. This will make for a much more elegant presentation later. Season the ribs with salt and pepper on all sides. Heat all but two tablespoons of the oil in a large Dutch oven over medium high heat. When hot, add the ribs and brown well on all sides, including the ends. Don’t crowd the pan, so it will probably need to be done in two batches. Set the ribs aside for the moment.
Preheat oven to 325 degrees. Lower the heat on the stove top to medium. Discard the old oil from the pan and add the two tablespoons of reserved oil. Add the onion and celery and cook until lightly caramelized, about 5 minutes. Add the garlic, stir and cook for a minute more. Add the flour and stir to incorporate. Add the red wine and cook a few minutes, scraping up the brown bits from the bottom of the pan. Then add the thyme, bay leaf, tomato paste, beef stock and the short ribs. Bring to a simmer and cover the Dutch oven. Place in a preheated 325 degree oven and cook until tender, about 3 ½ hours. Turn the ribs about half way through the braising. When the ribs are tender and falling off the bone, gently remove the meat and bones from the pan using a slotted spoon. Discard the bones and refrigerate the ribs overnight. Cover only after they have completely cooled. Strain the braising liquid through a fine mesh sieve into a bowl, pushing down the solids to get as much liquid as possible. Chill the braising liquid overnight in the refrigerator, uncovered.
To Finish the Ribs
Using your sharp knife again, trim the chilled ribs by removing the fatty, sinewy part on the bottom that once surrounded the bone. When finished, the ribs will be completely cleaned for presentation. Set aside. Remove the thick layer of beef fat from the top of the chilled braising liquid and discard. Now reheat the completely defatted liquid in a large pan on the stove top. Add the short ribs, cover the pan and heat through over medium low heat. This will take about fifteen minutes. Remove the lid and reduce the liquid to sauce consistency. This should only take a few minutes as the liquid reduced significantly during the braising process. Adjust the seasoning with salt and pepper.