Artisan Grilled Pork Short Ribs
These delicious Artisan Grilled Pork Short Ribs are fantastic when paired with a J. Lohr Merlot. The medium tannins of the wine enhance the flavors of the ribs.
Recipe courtesy of Chef Chris Kobayashi
- 5 to 6 lbs. of bone-in pork short ribs (3 bone racks)
- 1 Tbsp. fresh ground black pepper or to taste
6 Tbsp. olive oil
1 small carrot, chopped
- 4 sprigs fresh thyme
- 2 Tbsp. balsamic vinegar
- 2 1⁄2 cups J. Lohr Merlot
- 4 sprigs Italian parsley
- 1 Tbsp. plus 1 tsp. fresh thyme leaves
- 1 1⁄2 Tbsp kosher salt or to taste
- 1 medium onion, chopped
1 small celery stalk, chopped
- 2 bay leaves
- 1 1⁄2 cups sherry wine
- 6 cups beef stock or veal stock
- Sprinkle the short ribs with 1 Tbsp. thyme, 1 Tbsp. pepper and 1 1⁄2 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 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 1⁄2 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 Merlot.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.