Red wine braised short ribs served with TRV 2017 Pinot Noir
- 4 lbs beef short ribs
- kosher salt and freshly ground pepper
- 1/3 cup all purpose flour
- 3 tbsps EVOO
- 1 onion chopped
- 2 large carrots cut into 1-inch pieces
- 2 celery ribs chopped
- 3 tbsps tomato paste
- 3 cloves garlic, minced
- 2 cups TRV Pinot Noir
- 1 1/2 cups beef stock
- 2 tbsps balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Pre heat oven to 300 degrees. Season beef with 2 tsp. salt and 1 tsp. pepper. Working one at a time dredge in flour. Heat EVOO in Dutch oven over medium high heat. Working in batches, add beef and cook until browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tbs. in the Dutch oven. Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tener 5-7 minutes. Stir in tomato paste and garlic until fragrant, about 1 minute. Stir in wine, beef stock and balsamic vinegar, scraping any brown bits from bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf, season with salt and pepper to taste. Bring to boil, reduce heat and simmer. Top with beef, bone side up. cover and place in oven. Bake until beef is fork tender, about 2 1/2 hours. Set beef aside and keep warm. Skim any remaining fat from surface and discard. Bring sauce to a boil, reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper to taste. Serve beef with juices atop mashed potatoes. Pop open a bottle of TRV 2017 Pinot Noir. Cheers!
