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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Wilson Winery 2009 Sawyer Zinfandel - Dry Creek Valley and Short Ribs Braised in Red Wine

Presented by: Carole and Marshall Ward

Short Ribs Braised in Red Wine
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3 bottles dry red wine
2 tbsp. vegetable oil
8 short ribs, trimmed of excess fat
Salt
1 tsp. black peppercorns, crushed
Flour for dredging
10 garlic cloves, peeled
8 large shallots, peeled, trimmed, split
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and lights green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tbsp. tomato paste
3 quarts unsalted beef stock or store-bought low-sodium beef broth
Freshly ground white pepper

Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from heat.

Center a rack in the oven and preheat the oven to 350°F.

Warm the oil in a Dutch oven or large casserole over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half the ribs with about 1 tbsp. flour, and then, when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on a side, until well browned. Transfer the browned ribs to a plate, dust the remaining ribs with flour, and sear in the same manner. Remove all but 1 tbsp. of fat from the pot, lower the heat under the pot to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil, cover the pot tightly, and slide it into the oven to braise for 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface. (Not only can you make this a day in advance, it’s best to make the recipe up to this point, cool and chill the ribs and stock in the pan overnight, and, the next day, scrape off the fat. Rewarm before continuing.)

Carefully (the tender meat falls apart easily) transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)

To serve, pour the sauce over the meat.


Recipe from: Daniel Boulud’s Café Boulud Cookbook:
la tradition
Makes 8 servings

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