Recipe: Braised Short Ribs

Serves 4

Wine Pairing: 2019 Cherry Ridge Vineyard Syrah

Ingredients:

5 ounces diced pancetta

3 lbs bone-in beef short ribs

Kosher salt and freshly ground black pepper

1 onion, diced

1 leek, white and light green parts only, thinly sliced

3 medium carrots, cut into large chunks

3 celery stalks, cut into large chunks

4 cloves garlic, minced

2 tablespoons tomato paste

1 cup red wine

2- 3 cups beef broth (enough to mostly cover the short ribs)

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

Sprigs of fresh Italian leaf parsley for topping

Directions:

1. Preheat oven to 325°F. Season the ribs with salt and pepper and coat on all sides.

2. In a large Dutch oven, cook the pancetta over medium heat until completely crispy and all the fat is rendered. Remove the pancetta and set aside.

3. Add the short ribs and sear all sides over medium to high heat until they are deeply browned, about 8-10 minutes. Remove and set aside.

4. In the same pot, reduce heat to medium. Add the onions, leeks, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in the garlic and tomato paste, cooking for 1–2 minutes until fragrant.

5. Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Return the short ribs to the pot along with the crispy pancetta. Add the beef broth, Worcestershire sauce and bay leaf. The liquid should almost cover the ribs. Tie the thyme and rosemary sprigs together with kitchen string and add to the pot. Bring to a simmer.

6. Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5–3 hours, or until the ribs are tender and falling off the bone. Remove the short ribs and skim any excess fat from the sauce. Remove the sprigs of herbs and bay leaf to discard.

7. Serve the short ribs, vegetables and sauce over mashed potatoes, polenta, or alongside crusty bread. Top with fresh Italian parsley and enjoy alongside a glass of Dutton-Goldfield Syrah!

Recipe Prepared by: Rachel Thralls, Certified Sommelier