For this dish, it would pair well with mashed garlic potatoes, a simple green salad and a nice glass of vino tinto (red wine). This is a simple meal that you can easily prepare at home and will leave everyone craving for more.
Braised Short Rib Simmered in Pinot Noir and Homemade Beef Broth
- 4 beef short ribs (ask for 3 bone center cut)
- 6 pieces of bacon, diced
- 1/3 cup diced carrots
- 1 cup diced onions
- 6 sprigs fresh thyme
- 2 sprigs rosemary (or 1 tbls dried)
- 2 bay leaves
- 3 cups dry red wine
- 4 cups beef broth (preferably homemade)
- extra virgin olive oil
- cracked fresh pepper
- celtic sea salt
- Remove the meat from the refrigerator and bring them to room temperature.
- Season the short ribs with cracked fresh pepper and salt.
- In a cast iron dutch oven or large pan, brown the bacon until the fat is rendered and the pieces of bacon are brown and crumbly.
- Remove the bacon pieces and add a 1/4 cup of olive oil.
- Over high heat, add the short ribs two at a time and sear until brown on all 3 sides. Make sure to brown well… no short cuts here!!
- Once the ribs have been browned, remove and set aside.
- Lower the heat and add the carrots, onions, bay leaves and 2 sprigs of thyme. Cook them, moving around the pan or dutch oven for about 5-8 minutes.
- Add the wine, bring the heat back up to high and reduce by half.
- Add the beef broth and bring to a boil.
- Add the beef short ribs and arrange in the dutch oven or large pan, bones up.
- Sprinkle with the crumbled bacon bits.
- Add 4 sprigs of thyme, rosemary, salt to taste and a good amount of fresh ground pepper.
- Turn the heat off, cover tightly with aluminum foil or a tight fitting lid.
- Transfer to the oven and bake at 350 degrees for 2 hours.
- Lower the oven temperature to 325 and bake for 1 hour more.
- The meat is done when you can stick a fork into it and feel it peel away.
- Once done, remove the ribs from the dutch oven or large pan. If the sauce is not thick enough at this point, bring it back to a boil on the stove top over high heat and reduce it until it’s thick enough to your liking.
- To serve, place the ribs on a plate over garlic mashed potatoes with the sauce poured on top.
A meal that definitely takes some time to prepare but worth every inch of preparation!