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Cabernet Braised Short Ribs

Serves: 4
Ingredients
  • For Rub
  • 2 lbs Lostine short ribs
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 4 cloves garlic, lightly crushed
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • Braising Liquid
  • 1/4 C extra virgin olive oil
  • 1 C onions, diced
  • 1/2 C carrots, diced
  • 2 Tbs tomato paste
  • 1/2 C canned diced tomatoes
  • 1/2 bottle good Cabernet Sauvignon
  • 1 Tbs brown sugar
  • 1 Tbs balsamic vinegar
  • 1 pint organic beef broth
  • 1 tsp sea salt
  • 1/2 tsp fine ground black pepper
Instructions

Courtesey of Sunshine's All Naturals, Seattle, WA

For best results, start the dish 3 days ahead of serving it.

Place short ribs in a non-reactive dish (glass, ceramic or heavy plastic). Toss with remaining Rub ingredients, cover with plastic and refrigerate overnight. Pull ribs out and bring to room temperature, for at least 1 hour. Heat oven to 350F, then In a large Dutch oven or casserole heat 2 Tbl of oil Scrape rub off ribs, reserving in the bowl and add half the ribs or whatever will comfortably fit without crowding or else they will steam. Brown evenly on both sides then remove to a plate & repeat with remaining ribs. Add more oil to the pan if needed or remove excess fat but should start with about 2 tbl of fat. Add all the bits from the rub to the pan.  Let sizzle and flavor the oil for a minute then add the onions, carrots, salt and pepper. Cook for 5-6 minutes on medium heat until golden, then add tomato paste and stir in evenly. Continue to stir every 30 seconds or so, scraping the bottom so it doesn’t scorch. After 5-6 minutes the tomato paste should start to darken in color and smell “meaty” & add the wine and scrape everything off the bottom of the pan into the sauce. It should thicken fairly quick, then add the diced tomatoes and beef broth. Mix everything together and bring to a simmer. Return beef to pot including any juices that accumulated on the plate. Cover pot with foil and lid and place in the oven. Lower heat to 275F and cook for 2 ½ hours. Remove pot and carefully remove foil, a lot of steam will escape. Test one of the short ribs.  The meat should be very tender and falling of the bones.  If not, recover and return to the oven for another 30 minutes. Continue cooking and checking every 30 minutes until tender. Once tender remove from the oven, uncover and let cool for 30 minutes.  Place pot in fridge and let chill overnight in liquid. Remove the meat (should be room temperature) from the liquid and place in a bowl.  Strain the liquid into a smaller pot and begin reducing it over medium heat. Remove the meat from the bone watching for any cartilage and extra fat. Reduce sauce to thick, velvety constancy so when you stir it with a wooden spoon it coats the back. Taste for balance and add more salt, pepper or brown sugar as needed. Pour half the sauce over the pulled meat and keep both meat and extra sauce warm.

Perfect Pairing

Leonetti Cellar — 2009 Cabernet Sauvignon - Walla Walla Valley

Winemaker Notes

Dark as night. An absolutely explosive nose of ripe red and black fruits, licorice, coffe, cassis and pine boughs. Palate is gorgeously plush, rich, dense, long and loaded with fruit. Tanin is smooth and ripe, finish lasts forever. A very flamboyant yet balanced Cabernet.