In the Kitchen In the Kitchen
Braised Beef Short Ribs with Red Wine
Chef Gia Passalqua pairs traditional braised short ribs with our Frei Brothers Alexander Valley Cabernet Sauvignon, bringing out the rich, dark fruit and subtle brown spice in the wine. She uses same wine in the sauce and on the table. Serves four.
Ingredients
- 1 bottle of Frei Brothers Reserve Alexander Valley Cabernet Sauvignon
- 2 yellow onions, finely diced
- 3 medium carrots, finely diced
- 2 leeks, finely diced
- 6 cloves peeled garlic, lightly smashed
- 6 shallots, finely diced
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- ½ tsp black peppercorns
- 2 ½ lbs bone-in short ribs
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Generously salt and pepper short ribs and set aside for at least two hours. This may be done 24 hours ahead of time to yield a more succulent short rib.
In a heavy-bottomed pan, add olive oil and turn heat to medium high. Once pan is fairly hot, add short ribs. Brown slowly on all sides. Browning on too high heat will create a sinewy and dry texture. Once each short rib is browned on all sides, take out of pan and set aside. Turn heat to medium low and add onion, carrots, leeks, garlic, shallots, thyme and parsley. Sautee for 10 minutes. Next, add short ribs, bay leaf and peppercorns. Add red wine to cover ribs and turn heat to low. Simmer covered for approximately 2 hours or until meat is fork tender.
Once cooked, strain the liquid and reserve it, discarding all vegetables. Set the meat aside. Put reserved liquid in a pan and bring to a simmer to reduce the liquid by half. As the liquid is reducing, skim off of any fat. Next, add reduced liquid back to the short ribs and allow to rest overnight as this intensifies the flavors. When ready to serve re-heat and garnish with chopped flat leaf parsley.
