Succulent and tender, braised beef short ribs call for pairing with a balanced, full-bodied red wine like our Louis M. Martini Monte Rosso Cabernet Sauvignon. The earthy notes of our Cabernet enhance the richness and flavor of the beef, while the wine’s acidity complements the meat’s tenderness. This dish is perfect for easy entertaining because it can be prepared up to three days in advance. Once cooked, simply refrigerate the ribs in their cooking liquid. On the day of the party, pop the ribs into a 350 degree oven for 20-30 minutes or until nice and hot. Then strain the sauce and serve. 

Ingredients:

Servings: Six

 

For the Marinade:

6 each Beef short ribs, crosscut, 2 inches thick

¼ cup Kosher salt

¼ cup Brown sugar

3 cups Martini Cabernet

2 cups Ice Water

1 bunch Fresh thyme

1 head Garlic, cut crosswise through the center

5-6 each Juniper berries

 

For the Braise:

 

1 each Yellow onion, diced 2 each Carrots, peeled and diced 4 ribs Celery, diced ½ cup Tomato paste 2 quarts Chicken stock 2 each Bay leaves

Directions:

In a heavy bottomed sauce pan bring the salt, brown sugar, red wine, thyme, juniper berries, and garlic to a boil. Pour into the ice water to cool rapidly. Place the ribs in a non-reactive dish and pour the marinade on top. Allow to sit for 6 hours. Remove the ribs from the marinade. Strain the marinade and set aside. In a brazier, brown the ribs in a bit of olive oil until nicely caramelized on all sides. Remove the ribs and set aside. Pour off the excess grease from the brazier and add the vegetables. Cook over high heat for 10-15 minutes until the vegetables are well caramelized. Add the tomato paste and cook for 2-3 minutes more. Deglaze with the marinade and, using a wooden spoon, scrape up all of the browned bits from the bottom of the brazier. Add the bay leaf and bring to a boil. Reduce by half then add the ribs to the brazier. Cover with the chicken stock, bring to a boil, and then reduce to a very slow simmer. Cook for 5-6 hours, or until the ribs are meltingly tender. Remove the ribs from the heat and rest 30-45 minutes in the cooking liquid. Strain the cooking liquid through a fine sieve into a sauce pan and reduce until thick and delicious.

Pairs well with:
Monte Rosso Vineyard Cabernet Sauvignon