Slow Braised Short Ribs Recipe

Chef Deana Folco Robles shows us a simple fool proof recipe that delivers big flavor every-time. JUST Cabernet Sauvignon , wine, red, recipe, cook, beef, short, ribs, eurovinatge

Slow Braised Short Ribs Recipe Hi I’m Deana Folco Robles and I’m from Focus Ristorante and today, we are going to be doing some braised short ribs and we’re going to be paring them with JUST. It’s absolutely fantastic. JUST Cabernet Sauvignon is from Languedoc and over here I have it already on my strove top. It’s a bottle of the JUST Cabernet Sauvignon and it’s going to reduce until it gets to half. So while that’s happening what we’re going to do is I’m going to explain the ingredients that I have here. We’ve got some short ribs, we also have some brown sugar, some chopped onion, chopped carrots and celery, some chopped scallions as well, salt, pepper, garlic and some tomato sauce and we have some fresh thyme and bay leaves. We’ve got some regular vegetable oil four tablespoons and what I’m going to do is that to take some time and we’re going to put this flour over here. We’re going to be dredging this one of a little piece of meat, and we’re going to put them in to the pot with salt and pepper. What we want to see is a nice brown coloring on each sides and please don’t crowd the pan. And you know what, what you want to do after, they’re browned on both sides, we’re going to take them out. Now we’re going to put the onions, carrots, celery, and a little bit of garlic. I love garlic. Once again, we want to season before everything is cooked, so salt and pepper. Now, you want to be cooking this until the onions are translucent. So you are cooking at about two or three minutes. We are going to put out meat back in, wine goes in and all the good stuff. Put my tomato sauce in, it’s the Italian in me. I’ve got to use tomato sauce. What I’m going to do is I’m going to take some fresh herbs. I like bay leaves and thyme. You can use some sage if you would like. Now, we’re going to put the lid on the on the pots and we’re going to put it into our preheated oven of 350º and it’s going to be there for two to three hours. Please check it too and if the meat is falling off the bone its ready, if not, keep it in for another half an hour and check every 15 minutes. Now, what we want to do is you’ll see that they’re very, very well cooked and then they are going to come right off the bone but there’s a lot of stuff in there and I want that juice and to thicken up a little bit to do a nice sauce over top of the ribs. Now, what we’re going to do is we’re going to place them on a platter so only take them out of the pot when you’re ready to serve them. Okay, so now that they’re on the platter, what I’m going to do is I’m going to strain it into the bowl and if doesn’t go through right away, just work it through and you’re going to see that there’s lots of oil in there. That’s okay. We’re going to mix that through. So we’re going to let this simmer and then what we’re going to be doing is putting in some brown sugar. And then what we’ll do is we’ll simmer this to a boil and once it boils what were going to do is we’re going to pour it over to the ribs and you can put as much as you want on it. I like lots of this gooey stuff overtop. Now that we’ve done our slow braised short ribs, we’re going to try some of the JUST Cabernet Sauvignon, the star of this recipe. Perfect! Enjoy.