Joseph Phelps Vineyards’ Braised Beef Short Ribs
2 pounds beef short ribs Salt
1 tablespoon vegetable oil
2 carrots, peeled and cut into 1-inch pieces
1 onion, peeled and
quartered
1 cup red wine
2 celery stalks, cut into
1-inch pieces
4 cloves garlic, peeled 3 sprigs of thyme
1 bay leaf
2 quarts beef stock
Instructions: Season beef ribs with salt. Heat a heavy sauté pan with the oil and sear all sides of the ribs over medium-high heat. Remove the meat from the pan and place in a Dutch oven.
In the same sauté pan, add the carrots and begin to caramelize over medium heat. When they begin to develop color, add the onion and continue to cook until all the vegetables have great color. Add the wine and reduce the liquid until there is approximately ¼ cup wine remaining, then pour everything into the Dutch oven. Add the celery, garlic, thyme, bay leaf and stock to the Dutch oven.
Bring the Dutch oven to a simmer over medium-high heat. Transfer the pot to a 325-degree oven and cook the ribs, uncovered, for roughly 3 hours. The meat should be tender when a knife is inserted. Carefully remove the ribs from the Dutch oven and allow to rest on a plate.
Strain the liquid in the Dutch oven through a finemesh sieve and reduce over medium-high heat. Skim the oil off the top with a ladle and discard (if it emulsifies into the sauce it will make it cloudy). Reduce until there is about 11⁄2 cups of sauce remaining. Check for seasoning and adjust as necessary. Serve sauce with the meat.
Makes 4 servings
From executive chef Brian Sutton, Joseph Phelps Vineyards