Cooking with Linganore Wines: Bacioni-Braised Short Ribs
By: Matthew Lorman
The winter weather is upon us, and what better way to warm up than with a plate of our hearty Bacioni-Braised Short Ribs. Serve these alongside roasted garlic mashed potatoes or creamy Parmesan polenta for a meal that is sure to impress the whole family!
- 5 pounds bone-in beef short ribs, cut into 2” pieces
- Kosher salt and freshly ground black pepper for seasoning
- 3 tablespoons vegetable oil
- 2 large onions, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle of Linganore Bacioni (Chambourcin works well too!)
- 2 dried bay leaves
- 4 sprigs of rosemary
- 8 sprigs of thyme
- 4 cups of low sodium beef stock
- Preheat the oven to 350°F. Season the short ribs with salt and pepper, then sear them over medium-high heat in a Dutch oven. After they are browned on all sides, transfer the short ribs to a plate.
- Add the onions, carrots, and celery to the Dutch oven with and cook over medium heat, until the onions start to brown. Add the flour and tomato paste and continue to cook, stirring constantly, until the tomato paste turns deep red.
- Stir in the bottle of Linganore Bacioni and add the short ribs. Bring the wine to a boil, and reduce to the heat to medium. Simmer until the wine is reduces by half (this will take about twenty minutes).
- Add all the herbs and stir in the stock to the pot. Bring the stock to a boil, cover the Dutch oven with a lid, and transfer to the oven.
- Braise the short ribs until tender, which will take about 2 ½ hours. When they are done, serve overtop of roasted garlic mashed potatoes or creamy Parmesan polenta and enjoy.