“Seven Oaks” Braised Beef Short Ribs

recipe courtesy of Chef Doug Vaughan, Executive Chef at Goldfish Restaurant, Atlanta, Georgia

 

Serves 4 

  • 4 lbs kosher-style (cross-cut) beef short ribs, cut 2-3 inches in length
  • 1 medium carrot, peeled and cut into large pieces 
  • 11⁄2 Tbsp vegetable oil 
  • 1 medium onion, peeled and cut into large pieces 
  • 1 rib of celery, cut into large pieces
  • 3 cloves garlic, smashed
  • 1 Tbsp tomato paste 
  • 1 750ml bottle of J. Lohr Estates Seven Oaks Cabernet
  • 4 cups stock (chicken or beef) 
  • 2 sprigs fresh thyme 
  • 2 sprigs fresh rosemary 
  • 2 bay leaves 
  • kosher salt and cracked black pepper for seasoning
Preheat oven to 300°F. In a large, heavy bottom oven-proof casserole or sauté pan with a lid, heat oil over medium-high heat. Season the meat and sear in batches, not overcrowding, until nicely browned, then transfer to a dish. Pour off most of the fat from the pan and add the cut pieces of carrot, onion and celery. Cook over medium heat until lightly caramelized, then add the tomato paste and smashed garlic, and cook for two minutes. Add the J. Lohr Estates Cabernet and reduce by half, then add stock and herbs, and bring to a boil. Return ribs to pot. Cover and place in oven for 15 minutes. Check to make sure it is slightly simmering, and adjust temperature, if needed. Allow to cook until tender, about two hours. Remove ribs from liquid, then strain the liquid and let stand five minutes. Then remove the grease with a ladle, and reduce liquid to thicken, if needed. Place ribs back in the sauce until ready to eat.
 
Serve over polenta or horseradish whipped potatoes with a glass of J. Lohr Estates Seven Oaks Cabernet. Enjoy!
 
 

 

PreviewAttachmentSize
ChefDougVaughan.pdf86.09 KB