Attention A succulent dish from Burrowing Owl Estate Winery in Oliver. The Braising makes for fall-off-the bone meat. It’s featured in Wine Feast by Troy and Cheryl-Lynn Townsin, a collection of recipes from winery chefs in B.C.
3 pounds short ribs (bone in)
1 tablespoon sea salt
Freshly ground black pepper
2 tablespoons canola oil
11/2 cups diced onions
1 large carrot, peeled and diced
3/4 cup chopped celery
2 garlic cloves, crushed
1 large tomato, diced 1 sprig fresh rosemary (or 4 tablespoons dried)
3 sprigs fresh thyme (or 2 tablespoons dried)
1 cup Merlot
6 cups beef stock
Preheat the oven to 350 F. Season the ribs with salt and pepper. Heat the oil in a roasting pan, or Dutch oven over medium-high heat and then sear the short ribs for about 5 minutes per side or until they turn a deep-brown colour.
Remove the ribs from pan and set them aside. Add the onion, carrot, celery, garlic, tomato and herbs and saute for 4 to 5 minutes. Add the wine and allow it to reduce by 3/4, about 10 to 12 minutes.
Place the short ribs back in the roasting pan and add the beef stock. Bring to a simmer, cover with a lid or tinfoil and place the pan in the oven for 11/2 hours, until the short ribs are fork tender.
Remove the pan from the oven and carefully transfer the short ribs to a platter, cover lightly with foil to keep warm. Skim off any fat from the top of the liquid, then strain and discard the solids. Return the liquid to the pan and bring to a boil over high heat. Allow it to reduce by 2/3, so that you only have 2 cups remaining. Taste the liquid and add salt and pepper if desired. Pour the sauce over the plated meat and accompany with soft polenta or mashed potatoes.
Makes 6 to 8 servings
