Slow Braised Short Rib
This was a dinner I created in West Point, Mississippi in early 2019 for the owners of the Krutz Winery and members of Old Waverly Golf Club. I worked with our senior wine steward for weeks to create each dish to match the extraordinary tones of flavors of each wine. I purchased three bottles of each wine as I felt they all had balance and complexity. I am not a wine aficionado, but we did enjoy these vintages. I chose the 2012 Stagecoach Vineyard Syrah and a recipe of the dish prepared that was paired with it. Either of the beef dishes would go well with this wine but the Short Rib was selected to complement.
Slow Braised Short Rib with “Pot Roast” Vegetable Garbure
- Four each, 16-ounce bone in Beef Short Ribs
- 2 tablespoons butter
- 2 each stalks of celery
- 1 medium tomato
- 1 medium white onion
- 2 medium carrots
- 1-pound mushrooms
- 3 bay leaves
- 1 teaspoon garlic
- 1 Tablespoon Dijon mustard
- 1 cup red wine
- 1 cup beef broth
- 4-5 sprigs fresh thyme
- Salt and Pepper
- Season short ribs with salt and pepper liberally, set aside.
- Peel and dice carrots, onions, celery, about the size of your thumbnail. Set aside.
- Wash then slice mushrooms. Set aside.
- Preheat oven to 325 degrees.
- In a large heavy bottom pot or Dutch Oven, melt butter on medium / high heat, add the beef.
- Sear the beef until browned on all sides, approx. 4-5 minutes a side.
- Add the red wine, then reduce liquid until most is evaporated.
- Add onions, mushrooms, carrots, celery, bay leaves, garlic, tomatoes, thyme, and beef broth. Place beef on top of the vegetables for more even cooking.
- Cook for 1.5 hours, covered. When meat is fork tender its ready to serve.