Short Ribs and Horseradish Cream to pair with our Fall 2023 Club wines
Open that shipment of Marietta and let’s start cooking.
Nothing conjures cozy change of weather vibes like slow cooked meats and red wine. This recipe calls for wine so it’s a good excuse to pop a cork on one of your bottles. Have a glass while putting some in your meat dish – win/win. This recipe requires an overnight marinade and 3 hours of cook time in the oven.
The heartiness of this dish will pair well the Cabernet and Syrah in your shipment.
Recipe adapted from Sunday Suppers at Lucques by Suzanne Goin
Serves 6
Pair with: 2021 Gibson Syrah or 2021 Armé Cabernet Sauvignon
Ingredients
SHORT RIBS
6 beef short ribs, 14 to 16 ounces each (ask for bone center-cut)
1 tablespoon plus 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
1/2 cub extra virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1 and 1/2 cups port
2 and 1/2 cup red wine
6 cups beef stock
4 sprigs flat-leaf parsley
HORSERADISH CREAM
3/4 cup créme fraiche
2 tablespoons prepared horseradish (or more depending on how spicy it is)
1 teaspoon lemon zest
fresh cracked pepper and salt to taste
Preparation
Short Ribs:
Season the short ribs with 1 tablespoon thyme and the cracked black pepper. Use your hands to coat the meat well. Cover and refrigerate overnight.
When you take the ribs out of the refrigerator, preheat the oven to 325 degrees Fahrenheit. Heat a large sauté pan over high heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two until the pan is almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan you might have to sear in batches. Don’t crowd the meat or rush this step; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a braising pan. They should lie flat, bones standing up, in one layer.
Turn the heat to medium in the sauté pan, add the onion, carrot, celery, thyme sprigs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port and red wine. Turn the heat up and reduce the liquid by half.
Add the stock and bring to a boil. Pour the liquid over the short ribs, scraping any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight fitting lid if you have one. Braise in the oven for about 3 hours.
To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and pierce a short rib with a pairing knife. When the meat is done, it will yield easily to a knife. Taste a piece to make sure.
Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.
Turn the oven up to 400 degrees Fahrenheit.
Place the short ribs in the oven for 10 to 15 minutes, to brown.
Strain the broth into a saucepan. Skim the fat from the sauce and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.
We sautéed chard to put the meat on and served mashed potatoes as well. You could do mashed potatoes and a side salad as an alternative.
Horseradish Cream:
Combine the créme friache, horseradish and lemon zest in a small bowl. Taste for balance and seasoning. Add salt and pepper to taste. It will be tart which is a wonderful balance to the richness of the short ribs.
Serves 6