recipe courtesy of Chef Chris Kobayashi, Chef/Partner of Artisan Restaurant, Paso Robles, California
- 5 to 6 lbs of bone-in pork short ribs (3 bone racks)
- 1 Tbsp plus 1 tsp fresh thyme leaves
- 1 Tbsp fresh ground black pepper or to taste
- 1 ½ Tbsp kosher salt or to taste
- 6 Tbsp olive oil
- 1 medium onion, chopped
- 1 small carrot, chopped
- 1 small celery stalk, chopped
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 Tbsp balsamic vinegar
- 1 ½ cups sherry wine
- 2 ½ cups J. Lohr Estates Los Osos Merlot
- 6 cups beef stock or veal stock
- 4 sprigs Italian parsley
Sprinkle the short ribs with 1 Tbsp thyme, 1 Tbsp pepper and 1 ½ Tbsp salt, rubbing them into the meat. Cover and refrigerate overnight. Before cooking, let the ribs sit at room temperature for 1 hour. Preheat the oven to 425°F. In a large skillet, heat 3 Tbsp of the oil over high heat until it is almost smoking. Sear the short ribs, meaty sides down, working in batches to avoid crowding, until they are browned on their meaty sides. Transfer to a roasting pan large enough to hold the ribs standing up in one layer. Turn the heat down to medium; add the onion, carrot, celery, thyme sprigs, and bay leaves to the skillet. Cook, stirring to scrape the crusty bits in the pan, for 6 to 8 minutes, or until the vegetables begin to caramelize. Add the vinegar, sherry, and J. Lohr Estates Los Osos Merlot. Turn the heat to high and let the liquid bubble steadily until it reduces by half.
Pour in the stock and return the mixture to a boil. Pour the liquid over the short ribs; it should almost cover them. Tuck the parsley around the meat. Cover tightly with foil. Braise for about 2 ½ to 3 hours, or until the meat offers no resistance when pierced with a paring knife. Let the ribs rest for 10 minutes in their juices. Remove from the oven and then transfer them to a rimmed baking sheet.
Have a preset gas grill on high or prepare a charcoal grill and roast the ribs for 5 to 10 minutes rotating all the sides until browned. Meanwhile, strain the cooking juices into a saucepan, pressing the vegetables to extract all the liquid. Skim off and discard the fat. Bring to a boil and let the mixture simmer to reduce it so it thickens slightly. Taste for seasoning and add more salt and pepper if needed. On a large platter, arrange the short ribs on top and spoon the cooking juices over them. Serve with mashed potatoes, your favorite vegetables and a glass of J. Lohr Estates Los Osos Merlot.