In your home—a perfect pairing
Braised Beef Short Ribs
paired with Marcucci Farms Zinfandel
2 tablespoons rice oil (or other high smoke point oil)
1 teaspoon fresh cracked black pepper
8 beef short ribs
2 tablespoons olive oil
2 carrots peeled
1 yellow onion
1 leek (whites only)
3 stalks celery
6 cloves garlic
1 bottle Marcucci Farms, Fava Brothers Zinfandel
1/2 cup balsamic vinegar
1/2 cup tamari soy sauce
4 cups chicken stock or low sodium broth
2 cups tomato juice
3 tablespoons brown sugar
Kosher salt, to taste
|Preheat oven to 420 degrees F. Heat the rice oil in a heavy-bottomed oven safe pan. Liberally salt and pepper the ribs. Sear the ribs in the oil on all sides until lightly browned and reserve on side. Pour off the excess oil. Add olive oil. Finely chop in a food processor, the carrot, onion, leek, celery and garlic. Add to the olive oil. Sauté, stirring regularly, until lightly caramelized and the moisture has evaporated off, approximately 5-8 minutes. Put the ribs back in the pan and add the wine, vinegar, soy sauce, chicken stock and tomato juice. Sprinkle the brown sugar in, as well as a good pinch of kosher salt. Bring to simmer, cover with foil and put into oven at 420 degrees F. for 1/2 hour. Reduce oven to 350 degrees F. and cook for another 1.5 hours or until meat is falling off the bone.|
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