left coast estate – “Pinot Noir–Braised Short Ribs”
We have served this dish at multiple events up at the Estate. This year it was used at our Harvest Dinner. Suggested wine pairings: Left Coast 2015 Latitude Pinot Noir, 2015 Right Bank Pinot Noir, 2015 Truffle Hill Pinot Noir.
Pinot Noir-Braised Short Ribs
- 1 bottle Left Coast Pinot Noir
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs rosemary
- 2 bay leaves
- 1 head garlic, halved crosswise
- 3 cups beef stock
- 3 lbs beef short ribs
- 2 tbsp vegetable oil
- 2 onions, medium
- 2 carrots, medium
- 2 celery sticks
- 3 tbsp flour
- 1 tbsp tomato paste
Heat Oven to 350. Season short ribs with salt and pepper to taste.
Heat oil in large dutch oven; brown short ribs in bacon fat, then remove from pot. Add onions, carrots, celery to pot and cook until onions are soft, add flour and tomato paste, cook until combined, about 2-3 minutes.
Stir in wine, add short ribs and bring to a boil. Lower heat to simmer and reduce wine by half, about 25mins.
Add herbs, garlic, stock bring to boil, cover and transfer to oven. Cook until ribs are tender, about 4 1/2 hours.
Transfer ribs to platter. Remove herbs and puree remaining ingredients into a sauce.