Roasted Short Ribs
Pair with 2010 Deux Chevaux Vineyard Rabicano
2 tablespoons lite olive oil
6 bone in short ribs, cut 2 – 3 inches thick (about 4 pounds)
Sea salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, smashed and skin left on
One 750-milliliter bottle dry red wine
8 thyme sprigs
4 rosemary sprigs
3 cups beef stock
Place short ribs in a bowl and thoroughly coat with rosemary, thyme, parsley stems, garlic, chopped onion, chopped carrots, chopped celery and .375 liters of dry red wine. Place in refrigerator and marinate 24 to 48 hours, mixing once.
Remove the short ribs from the marinade strain and reserve the red wine and vegetables.
In a large sauté pan or cast iron skillet (not a Teflon pan), heat the oil. Season the ribs with sea salt and pepper. Add them to the pan and cook over moderate heat, until browned and crusty turning several times. Transfer the ribs to a baking dish in a single layer.
Add the onion, carrots, celery and garlic to the skillet and cook over low/medium heat, stirring often until lightly browned. Add the leftover dry red wine from the marinade plus the remaining 375 liters of the dry red wine and deglaze the pan with the wine. Bring to a boil over high heat. Lower the heat and let the mixture simmer for 5 minutes. Add the beef stock and bring to a simmer again for 10 minutes skimming any fat that comes to the top. Add the hot liquid to the short ribs.
Preheat the oven to 325°. Cover the ribs in the baking dish with tin foil or a lid and cook in the lower third of the oven for approximately 1 1/2 hours to 2 hours, until the meat is tender but not falling apart. Season to taste.
Serve with mashed potatoes, string beans and a bottle of 2010 Tamber Bey Rabicano.