Braised Beef Short Ribs

Enjoy the rich indulgence of tender, braised beef short ribs, slow-cooked to perfection in a robust marinade of red wine and aromatic herbs. This hearty dish is perfectly paired with our 2022 13th Vineyard Reserve Cabernet Sauvignon from Howell Mountain, whose bold structure, dark fruit notes, and elegant tannins beautifully complement the savory depth and luscious texture of the short ribs. A luxurious pairing designed to elevate your dining experience.
Pair with: 13th Vineyard Cabernet Sauvignon, Howell Mountain
Serves 2

Marinade

• 1 bottle Red Wine (750 mL)
• 1 small Carrot (diced)
• 1/3 cup diced Leek (white part only)
• ½ medium Onion (diced)
• 2 cloves Garlic (whole)
• 10 sprigs Parsley
• 1 Bay Leaf
• 2 sprigs Rosemary
• 1 tablespoon whole Black Peppercorn

Short Ribs

• 2 Bone-In Short Ribs (8-10 ounces)
• All Purpose Flour
• Canola Oil
• Kosher Salt
• 2 ½ cups Beef Stock
• 2 ½ cups Chicken Stock
• 2 tablespoons Butter
• Cracked Black Pepper
• Salt (Sel Gris, or Fleur de Sel if available)

2 Days Before

Make Marinade:

1. In a saucepot, bring the bottle of red wine to a simmer over low heat.
2. Add the diced carrot, leek, onion, and whole garlic cloves to the simmering wine.
3. Create a “bouquet” of parsley, bay leaf, and rosemary by tying them together with kitchen twine. Add the herb bouquet to the wine, along with the peppercorns.
4. Using a lighter, burn off the alcohol in the simmering wine. Let the flame die off and continue simmering until there is no alcohol aroma.
5. Allow the marinade to cool completely, then chill in the refrigerator.

Marinate Short Ribs:

1. After the marinade has chilled, transfer it to a sealable plastic bag and add the short ribs.
2. Marinate in the fridge for 10-16 hours.

The Day Before

Clarify Marinade and Dredge in Flour:

1. After marinating, remove the short ribs and herb bouquet from the marinade.
2. Transfer the marinade (with vegetables) to a saucepan and bring to a simmer. Skim any impurities from the top.
3. Season both sides of the short ribs and dredge them lightly in flour, coating evenly on all sides. Tap off any excess flour.

Brown and Braise Short Ribs:

1. Preheat the oven to 275°F (135°C).
2. Heat canola oil in a Dutch oven over high heat. Use enough oil to cover about ¼ inch of the bottom.
3. Once the oil is hot, add the short ribs and brown on all sides (2-3 minutes per side). Remove the short ribs and set them aside.
4. Pour out any excess oil from the pot, leaving the fond (caramelized bits) at the bottom.
5. Return the pot to the stove and heat on medium-high. Add the clarified marinade to deglaze the pot, scraping up the fond from the bottom.
6. Add the short ribs back into the pot along with beef stock, chicken stock, and the herb bouquet. The liquid should cover the meat completely, so add more beef or chicken stock if needed.
7. Bring the liquid to a simmer, then cover with a cartouche (parchment paper lid with a small hole in the center).
8. Transfer the Dutch oven to the oven and braise for 3 hours.
9. Once done, remove the meat from the pot and transfer it to a baking dish. Carefully pour the braising liquid over the meat. Cover and let it cool to room temperature.
10. Transfer the meat to the fridge and let it rest overnight.

The Day Of

Heat and Glaze Short Ribs:

1. Remove the short ribs from the braising liquid and transfer the liquid to a saucepot.
2. Bring the liquid to a simmer and pass it through a chinois (or fine mesh strainer) to strain out the solids. Discard the solids.
3. Place the short ribs into a sauté pan and add about a third of the strained braising liquid along with a few tablespoons of chicken stock to dilute.
4. Bring the liquid to a simmer, allowing the short ribs to heat through while reducing the sauce. Keep basting the ribs as the sauce reduces.
5. Continue reducing the liquid until it reaches a glaze-like consistency (be careful not to reduce it to a syrup).
6. Serve the short ribs with creamy polenta or mashed potatoes, topping with black pepper and salt.