2013 Cave Dinner Braised Short Ribs
In case your missed the Harvest dinner this year all is not lost. Below is the receipe for the Braised Short Ribs we served with our 1994 Von Strasser Cabernet Sauvignon. As we get into the cooler time of the year this a great dish to have with our cabs.
6 bone-in short ribs (about 6 pounds)
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups beef broth
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Preheat the oven to 375 degrees F.
Season the short rib generously with salt. Coat a pot large with olive oil. The pot should be large enough to hold all the meat and vegetables. Bring the pot to high heat. Add the short ribs to the pan and brown them; should be about 2 to 3 minutes per side.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups beef broth or until the beef broth has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.