Grgich Hills Estate Winery

Braised Beef Short Ribs

September 5, 2013 • Posted in: Petite Sirah

…with Red Onion Marmalade

Beef Short RibsPair with Grgich Hills Estate Petite Sirah; Serves 6

  • 6 beef short ribs, 12 ounces each
  • All-purpose flour
  • ¼ cup olive oil
  • 1 onion peeled, chopped
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 6 large garlic cloves, peeled (left whole)
  • 3 cups homemade or canned beef broth
  • 1 bottle of red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme

Generously salt and pepper the short ribs. Cover and refrigerate overnight. Preheat oven to 325°. Roll the beef in flour and shake off any excess. Heat the olive oil in a large oven proof pot with a lid. Brown beef in the pot over high heat, about 5 minutes per side, or until golden brown all over. Remove the beef. Put chopped onion, celery, carrots and garlic in the pot and sauté until light brown, about 6 minutes. Add the browned beef, beef stock, wine, tomato paste and thyme. Bring the liquids to a simmer. Place the pot in the oven covered. Cook for 1½ – 2 hours, turning occasionally, until the beef is tender. Remove the beef from the pot and keep warm. Strain the sauce and discard the vegetables. Reduce the sauce by half or to desired consistency, stirring occasionally. Adjust seasoning. Remove the bones if
desired. Arrange the beef on dinner plates. Pour the sauce over the beef, top each serving with a tablespoon of the red onion marmalade and serve.

Red Onion Marmalade

  • 2 red onions peeled and sliced
  • 1 cup red wine
  • 2 cups sugar

Place the onions with the wine and the sugar in a heavy bottomed sauce pot. Simmer the onions over a low flame until the wine has evaporated and the onions are
very soft, about 45 minutes to 1 hour.

Recipe and photo by Todd Muir and Wine Country Chefs