Grgich Hills Estate Winery

Braised Beef Short Ribs

August 27, 2013 • Posted in: Cabernet Sauvignon - Yountville Selection

…with mushroom risotto, fall squash & tomato “jam”

Braised Beef Short Ribs-1

Pair with Grgich Hills Estate Yountville Selection Cabernet Sauvignon; Serves 4

Ribs:

  • 4 pieces – 3 bone beef short ribs
  • Kosher salt and fresh cracked black pepper
  • 2 carrots, peeled
  • yellow onion
  • 2 stalks of celery
  • thyme
  • parsley
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • beef broth, as needed
  • 1 cup red wine
  • 1 stick cinnamon
  • vegetable oil

Risotto:
2 cups risotto rice
¼ cup yellow onion, finely diced
2 cups wild mushrooms, sautéed
¼ cup white wine
1 quart chicken stock or broth
1/8 cup heavy cream

Squash:
1 pound baby fall squash
salt and pepper
vegetable oil

“Jam”:
1 can (14.5 oz.) diced tomatoes
¼ cup red wine vinegar
1 tablespoon sugar
salt and pepper

Ribs: Cut carrots, onion, and celery into roughly ½ inch dice. In a heavy bottom roasting pan or casserole pan heat 3 tablespoons of vegetable oil until it begins to smoke. Season ribs generously with salt and pepper. Sear ribs on all sides until well browned (approximately 3 minutes on each side). Set ribs aside and pour oil from the pan. Sauté carrots, onions, and celery until softened and lightly caramelized (approximately 5-7 minutes). Add red wine to pan and reduce to half. Return ribs to the pan on top of the vegetables. Pour beef broth over ribs until almost covered but leave tops of ribs uncovered with broth. Add thyme, parsley, bay leaves, peppercorns, and cinnamon to pan. Cover and place in 350° oven for approximately 1½ hours or until tender. Let ribs cool in the braising liquid until ready to use.

Risotto: Sauté minced onion in 2 tablespoons of vegetable oil until soft (approximately 3-4 minutes). Add risotto rice and stir to coat well (approximately 2 minutes). Add white wine and stir until almost all the wine is evaporated. Add stock 1 cup at a time and continue to stir. Continue adding stock one cup at a time but only add more after previous stock is absorbed. Cook rice until creamy and with just a bit of firmness to the bite. Stir in cooked mushrooms; cream and season to taste with salt and pepper.

Squash: Cut squash in half and blanch in salted boiling water until tender (approximately 3-4 minutes.) Shock squash in ice water bath to cool. Drain when cool and reserve.

Tomato “Jam”: In small saucepan cook vinegar, sugar, shallots over medium heat until almost dry. Add chopped tomatoes and water and cook until almost dry. Tomatoes should be the consistency of store-bought jam. Do not burn.

To Assemble: Heat ribs in cooking liquid until hot. Place a spoonful of risotto on each plate and divide squash evenly. Place one rib per plate and top with a spoonful of the tomato “jam”.

 Recipe / photo: Ladies Who Lunch; www.lwlcatering.com