Main Dish
Brad's Braised Short Ribs
Mercury Geyserville
21015 Geyserville Ave
Geyserville, CA 95441
mercurywine.com
- RECIPE YEAR: 2016
- YIELD: Serves 4
- PAIRS WELL WITH: Mercurio Lot IV
Brad's beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine, but the meat is on a handy stick for your eating convenience. Cheers!
Ingredients:
- 6 slices pancetta, diced
- 8 bone-in beef short ribs
- Kosher salt, to taste
- 3 tablespoons freshly ground pepper, plus more, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 3 carrots, diced
- 1 onion, diced
- 2 shallots, finely minced
- 2 cups Mercury red wine
- 2 cups beef broth
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- Cooked rice or polenta for serving
Directions:
Preheat the oven to 350°F. Throw the pancetta into a Dutch oven and cook over medium heat to get it all crispy and coat the bottom of the pot in the fat. When crispy, transfer the pancetta to a bowl. While the pancetta cooks, chop the short ribs into 4 pieces each. Lay out the short rib pieces and sprinkle on the salt and pepper. The more the merrier! Put the flour in a shallow bowl and coat the rib pieces completely. Add more pepper! Increase the stovetop heat to high, then add the olive oil to the pancetta fat in the pot. After the oil heats, add the ribs and brown them for about 45 seconds per side. Transfer the ribs to a plate. Now (without cleaning the bottom of the pot where you browned the ribs), add the carrots, onion and shallots to the good stuff left from browning and cook, stirring, until the veggies are softened. Now pour in the delightful MERCURY red wine. Pour yourself a glass, too! Scrape the pan with a whisk, and whisk all the veggies and wine together. Bring to a boil and cook for 4 minutes, then add the broth. Now using tongs, add the browned ribs right into the boiling liquid! Grab those sprigs of rosemary and thyme and toss them into the boil, too! Remember that crispy pancetta from the start of the recipe? Now is the time to toss that into the mix! Turn off the stove, cover the pot and transfer to the oven. Cook for 2 1/2 hours. Pour yourself a little more MERCURY wine. You deserve it. After 2 1/2 hours, remove the pot from the oven and let sit for 20 minutes. While you wait, you may want to make a little rice or polenta! Spoon that onto plates and place a few ribs on top. Then dip under the fat to spoon up some of the savory cooked veggies and broth and pour on top of the ribs! While you are here, top off your glass of MERCURY wine and enjoy! Cheers!
