Short Ribs by Chef Ryan Zale

Ingredients

• 4 pounds beef short ribs (choose the largest, meatiest ribs available)
• 2 tablespoons olive oil
• 4 tablespoons butter, unsalted
• 2 large carrots, peeled and rough chop
• 4 stalks celery, rough chop
• 1 large onion, rough chop
• 4 cloves garlic, coarsely chopped
• 1/2 cup balsamic vinegar
• 3 cups Bonterra Merlot, reserve 1 cup for sauce
• 8 ripe large tomatoes, stemmed and quartered
• 2 cups tomato juice
• 2 cups low sodium beef broth
• 6 sprigs fresh Rosemary

Instructions

1. Preheat oven to 290 degrees.
2. Season the short ribs all over with salt and pepper.
3. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or similar pot over medium-high heat.
4. Sear the ribs in two batches if they don't fit in the pot in a singer layer until they are well browned all over.
5. Remove the ribs.
6. Add the carrot, celery, onion and garlic to the pot with 4 tablespoons butter.
7. Sweat the vegetables until they are browned.
8. Add the vinegar and red wine to the pan to deglaze.
9. Using a wooden spoon, scrape up the fond that was built when searing the short ribs.
10. Continue to heat the wine and vinegar until it reaches a boil.
11. Add the tomatoes, tomato juice, beef broth, and Rosemary.
12. Return the short ribs to the pot, bring the liquid to a slow simmer, cover the pot and put it in the oven.
13. Cook until they are fork tender and the meat is just barely clinging to the bone, about 6 hours. Time may be a little less depending on the size of the short ribs. Check at 4 hours and baste braising liquid over the meat.
14. Let rest for at least 30 minutes.
15. Remove the ribs from the pot, strain and reserve the braising liquid.
16. To finish sauce, use a large spoon or ladle to remove as much of the clear fat floating on top of the braising liquid as possible.
17. Save 4 cups of sauce.
18. Add 1 cup of Bonterra Merlot to braising liquid, then reduce the braising liquid over medium heat until it has become thicker and more flavorful.
19. Check for seasoning and constancy.
20. Once you have a fairly thick rich tomato sauce, coat the ribs and serve.

Notes