Friday, August 21, 2009


serves four

4 pounds bone-in short ribs
Salt and ground black pepper
3 cups petite Syrah
3 large onions, chopped medium
2 medium carrots, chopped medium
1 large celery rib, chopped medium
6 medium garlic cloves, chopped
¼ cup unbleached all-purpose flour
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 ½ tablespoons minced fresh rosemary leaves
1 tablespoon minced fresh thyme leaves
3 medium bay leaves
1 teaspoon tomato paste

Bacon, Pearl Onion, and Carrot Garnish
6 slices bacon, cut into ¼ inch pieces
8 oz frozen pearl onions (do not thaw)
1 small package baby carrots
¼ teaspoon sugar
¼ teaspoon salt
sprigs of rosemary

Preheat oven to 450 degrees. Arrange the short ribs in a single layer on a flameproof roasting pan and season with salt and pepper. Roast until the meat begins to brown, about 45 minutes; drain off all the liquid and fat with a bulb baster. Flip ribs over and continue to roast another 15 – 20 minutes until the other side is nicely brown. Reduce oven temp to 300 degrees. Transfer the ribs to a large plate and cover loosely. Drain off all the fat into a small bowl and reserve. Place the roasting pan on 2 stovetop burners set at a low to medium heat; add the wine and bring to a simmer, deglazing the pan. Set the roasting pan with the reserved wine aside.

Heat 2 tablespoons of the reserved fat in a large ovenproof Dutch oven over medium-high heat; add the onions, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften, about 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour until combined, about 45 seconds. Stir in the wine from the roasting pan, the chicken broth, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste.

Bring to a boil and add the short ribs, completely submerging the meat in the liquid, return the liquid to a boil, cover the pot, place it in the oven and simmer until the ribs are tender, 2 – 2 1/2 hours. Transfer pot to a wire rack and cool, partially covered, until warm, about 2 hours.

Transfer the ribs from the pot to a large plate, removing the excess vegetables that may cling to the meat; discard any loose bones that may have fallen away from the meat. Strain the braising liquid into a medium bowl pressing out the liquid from the solids; discard the solids.

To prepare the garnish and finish the dish: cook bacon in a Dutch oven over medium heat until just crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the pearl onions, carrots, sugar, and salt to the Dutch oven; increase the heat to high and sauté stirring occasionally, until browned, about 5 minutes. Add the ribs and reserved liquid and return to a simmer. Gently stir in the bacon. Simmer an additional five minutes and serve over warm mashed potatoes. Garnish with a Rosemary sprig.

bacon recipe courtesy of: Jamie Concannon, Convergence Vineyards, 14650 Highway 124 / PO Box 905, Plymouth California 95669

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