Featured in the November 2010 Newsletter
Recommended Pairing: Malbec, Petit Syrah Serves 4
4 12-ounce short ribs, boneless
Kosher salt and freshly ground pepper
½ cup canola oil
1 large onion, finely chopped
1 carrot, sliced
2 celery ribs, sliced
3 garlic cloves, thickly sliced
2 tablespoons tomato paste
½ bottle Malbec
1 bay leaf
2 quarts low-sodium beef broth
4-5 thyme sprigs
1 tablespoons peppercorns, crushed
Preheat oven to 350°F.
In a large oven-safe skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 5 minutes on each side. Transfer the ribs to a plate.
Add the onions, carrots, celery and garlic to the skillet and cook over low hear, stirring occasionally, until very sot and lightly browed, about 10 minutes. Add the tomato paste and cook 1 minute. Add the wine, bay leaf and thyme sprigs and bring to a boil over high heat. Add the beef broth and return to a boil. Add the ribs, cover and braise in the oven for 2 hours.
Transfer the ribs to a clean plate. Strain the liquid into a saucepan and reduce to a sauce consistency, about 30 minutes. Add the short ribs back to the pan to worm, and then serve over polenta with horseradish sauce and your favorite vegetable.