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creynolds@somersetridge.com

Ruby Holiday Short Ribs

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Prep Time 20 minutes
Cook Time 3 hours
Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2/3 cup flour for dredging
  • 6 lbs individual beef short ribs 3” long, trimmed of excess fat
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp minced fresh thyme, plus 4sprigs fresh thyme
  • 1 bottle Somerset Ridge Ruby Red
  • 4 sprigs fresh flat leaf parsley, plus 1/4 cup minced for garnish
  • 1 bay leaf
  • 1 1/2 cups water, as needed
  • 1 1/2 lbs small white boiling onions
  • 1 lb baby carrots
  • 1 lb button mushrooms
  • 1/4 cup Somerset Ridge Ruby Port
  • 2 tbsp brandy

Method
 

  1. Position oven rack on second lowest level in oven
  2. Preheat to 325 degrees
  3. In a large heavy-bottomed ovenproof pot with a lid, heat the butter and olive oil over medium-high heat
  4. Place flour in a pie tin
  5. Working in batches, roll the short ribs in the flour, tapping off the excess
  6. Add the ribs to the pot in batches, being careful not to over-crowd the pan
  7. Cook, turning occasionally, until browned, 6 to 8 minutes per batch
  8. As they are browned, move ribs to a rimmed baking sheet
  9. Season with salt and pepper
  10. Pour off all but two tablespoons of the remaining fat in pot
  11. Place pot over medium-low heat,
  12. Add the garlic, tomato paste, and minced thyme
  13. Sauté for 1 minute
  14. Add the Somerset Ridge Ruby Red Wine
  15. Using a spatula, loosen the browned bits from the bottom of the pot
  16. Bring to a simmer
  17. While wine is heating, make a bouquet garni by tying the sprigs of thyme, parsley, and a bay leaf in a bundle with cheesecloth and string
  18. Add bundle to pot.
  19. Return the ribs to the pot along with any juices accumulated in the baking sheet
  20. Pour in the water, adding just enough to barely cover the ribs
  21. Bring to a boil over medium-high heat
  22. Cover with lid and transfer to oven
  23. Braise for 2 hours
  24. After the first hour, remove from oven and stir
  25. Cover and return to oven for the second hour
  26. After the 2 hours, add the onions and carrots, stirring to submerge them in the liquid
  27. Cook for 30 minutes
  28. Add the mushrooms
  29. Return to the oven for the last 15 to 20 minutes
  30. **You may now cool, cover and refrigerate for up to 24 hours.
  31. To continue cooking today, remove the pot from the oven and place on cooktop over medium-low heat
  32. Skim off any fat from the surface and discard the bouquet garni
  33. Add the Ruby Port
  34. Simmer for 5 minutes
  35. Taste and adjust the seasoning
  36. Transfer the ribs to a warm platter
  37. Spoon the sauce along with the vegetables and mushrooms over the meat
  38. Garnish with parsley and serve immediately with warm soft polenta