Red Wine Braised Short Ribs
A red wine with great body and flavor like Stokes' Ghost is the perfect choice for this recipe!
2 pounds Beef Short Ribs, about 4 large short ribs
2 tablespoons Olive Oil
1 medium onion, chopped
3 large carrots, peeled and sliced on bias
2 cloves minced garlic
1 cup red eine
2 cups water
2 whole bay leaves
1 package Baby Portabella Mushrooms
1 tablespoon Cornstarch
Parsley, chopped for garnish
In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Add garlic, chopped onions and carrots to the pot. Saute for about 3-5 minutes until veggies are slightly tender. Deglaze the pot with the 1 cup of red wine and scrap any brown bits on the bottom of the pot. Add the 2 cups of water and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.
Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Remove bay leaves and discard. In a separate bowl, whisk together cornstarch with 2 tablespoons of broth from the pot until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs. Serve on top of mashed potatoes and garnish with chopped parsley. Enjoy with a bottle of Stokes' Ghost Petite Sirah!