When this marinade and slow-cooking process are used on a cut of meat with lots of well-marbled fat and connective tissue (Flank or Top Round are also fine) the resulting flavor and mouthfeel are perfect for this wine. I again employ my secret ingredient – vanilla – which echoes the flavor of the wine. It really works!
Note: This recipe originally appeared as an insert with my October, 2009 club shipment. Click here to see wines that pair well with this recipe.
|6 Lbs beef short ribs||4 Ozs dried cherries|
|¼ Cup flour||¼ Cup fresh Thyme sprigs|
|½ Cup olive oil, divided||4 Sage leaves, fresh|
|3 Cups chopped onion||3 Bay leaves|
|2 Cups chopped carrots||2 Cups Merlot (don’t use the good stuff!)|
|2 Cups chopped celery||4 Cups low-sodium beef broth|
|8 Cloves garlic, peeled||1-2 tsp Balsamic Vinegar|
|1 scant tsp Vanilla|
Preheat oven to 300°. Put ribs in large bowl and coat well with salt, pepper, and flour. Heat a heavy Dutch oven or stock pot over medium-high heat for ~4 minutes. Add half the olive oil and brown ribs all over, working in batches. Set browned ribs aside.
Add remaining oil to empty pot and, when hot, add the Mirepoix (the holy trinity of onion, carrot and celery). Cook until softened, about 10 minutes. Add the garlic, dried cherries and the herbs and combine well. Deglaze the pot with the red wine then return ribs to the pot. Bring to a simmer and reduce for about five minutes. Add the broth, cover, and place in oven to braise until ribs are tender – check after two hours but plan for three.
Remove from oven and let stand for 15 minutes. Remove ribs and set aside (try to keep them on the bone!), and remove Thyme sprigs and Bay leaves. Pour remaining ingredients into a food mill (or pulse in a food processor six or seven times until finely chunked), then return to pot. Spoon off any fat, season to taste with salt and pepper, then add balsamic and Vanilla. Return ribs to sauce until warmed through, serve with extra sauce spooned over ribs.
Serving Suggestion: Stand the ribs upright in mashed potatoes, spoon remaining sauce over both, and serve with a side dish of sautéed spinach.
Note: This recipe originally appeared as an insert with my October, 2009 shipment to members of my “Grand Cru Selections” sampling program.
Click here to see my current inventory of wines that pair well with this recipe.