Braised Beef Short Ribs
- 5 lbs Beef short ribs, cut into 1-rib pieces
- All-purpose flour seasoned with salt, pepper, garlic powder, onion powder and paprika for dredging
- 1/4 cup Rendered bacon fat
- 6 Garlic cloves, chopped
- 1 lb Onions, chopped
- 6 Medium carrots, chopped
- 1/2 tsp Dried rosemary, crumbled
- 1 cup Corner 103 Petit Verdot
- 3 cups Beef broth
Preheat oven to 350 degrees. Dredge ribs in flour, knocking off excess. Heat bacon fat in a 6-quart heavy ovenproof pot over moderately high heat until hot but not smoking. Brown the short ribs in batches in a single layer without crowding. Transfer short ribs as browned with tongs to a large plate.
Pour off all but about 2 tablespoons bacon fat remaining in the pot and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Deglaze the pot with Corner 103 Petit Verdot. Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the pot, squeezing them to fit in a single layer, if possible, and cover the pot with a lid. Braise ribs in oven until tender, about 2 hours.
Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Serve with boiled new potatoes.
This recipe pairs with my 2012 Petit Verdot. Buy it here.