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Calistoga Ranch red wine braised short ribs

Chef Robert Leva

Pre Heat to 325 degrees

  • 5 Short ribs (2"-3")
  • 1 Magnum red wine
  • 2 Onions
  • 3 Carrots
  • 4 Branches Celery
  • 1 Head of Garlic
  • 1 Bunch fresh thyme
  • 1.5 quarts Veal or beef broth/stock
  • Grape seed Oil
  • S & P
  1. Chop all vegetables
  2. Marinate short ribs with the vegetables and wine for 24 hours
  3. Remove short ribs and pat dry
  4. Strain wine reserving both wine and vegetables
  5. Heat a medium-size roasting pan on range and add grape seed oil
  6. Season short ribs with salt and pepper
  7. Sear short ribs in pan browning on all sides - remove from pan and hold
  8. Add fresh oil and sauté vegetables until nicely caramelized
  9. Deglaze pan with some red wine that was used to marinate
  10. Simmer wine and reduce by two-thirds
  11. Place ribs back in the roasting pan with wine and vegetables - add stock to cover
  12. Place a lid on and braise for about 4 hours or until tender

Remove from oven and allow to cool in juices. Remove ribs from cooking juices, strain juices and discard vegetables, save the juice. Cool cooking juices until fat gathers on the top, then carefully remove the fat. Reduce cooking juices by half or until thickened, and place ribs in reduced juice, simmering gently until warm - do NOT boil.

Serve with mashed potatoes and root vegetables and of course... Fisher Vineyards RCF Vineyard Merlot.