Wine Country Short Ribs
pairs beautifully with a moody, rainy day
Ingredients:
Beef Short Ribs
Salt & Pepper
Flour
2 TBS Olive Oil
1 TBS Bacon Lard or a few pieces of bacon (and/or butter)
1 Yellow Onion
3 Bay Leaves
2 tsp thyme
2 tsp rosemary
3 cloves of garlic
½ tsp salt
2 TBS Apple Cider Vinegar
2 cups Beef or Chicken Broth
2 cups of a lovely Sonoma County red… zinfandel or cabernet would be yummy
STEP 1 - Salt & Pepper Ribs
STEP 2 - generously dredge ribs in flour
STEP 3 - heat olive oil in dutch oven & brown all sides of ribs
STEP 4 - in another pan, sauté lyonnaise onion in bacon &/or butter 5 min.
STEP 5 - add in thyme, bay, rosemary, garlic & salt
STEP 6 - add onions and herbs on top of ribs in dutch oven
STEP 7 - add broth, apple cider vinegar & wine - cover & bake at 350 for two hours, lower temp to 325 for 45min-1hr until meat is pull apart tender
serve on a bed of garlic sautéd leafy greens & mashed potatoes or creamy grits and drizzle pan juices over the top & a glass of wine
The aromas are ridiculous. The dinner fills your heart and tummy with warmth.
Because harvest can be as moody as the weather.
♡
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