Harvest Short Ribs
Recipe courtesy of Chef Rob Martin, CR's The Restaurant
Prep Time: 15 minutes
Total Time: 2 hours
- beef short rib, 3-bone 2x2 cut
- 2 carrots, medium diced
- 1 whole fennel bulb, quartered
- 3 Cipollini onions, peeled
- 2 stalks celery, medium diced
- 1⁄2 cup sundried tomatoes
- 5 sprigs thyme
- 1 sprig rosemary
- 1⁄4 cup whole peeled garlic cloves
- 6 medium-sized fingerling potatoes
- 1 cup J. Lohr Cabernet
- 2 qts. dark veal or beef stock
- 4 Ashlock prunes
- 1⁄2 tsp. cocoa powder
- salt and pepper
- 3 Tbsp. parsley, chopped
- 1 Tbsp. Cerignola olives, chopped
- 1⁄2 tsp. lemon zest
- 1 clove garlic, finely sliced
- 1 Tbsp. fresh thyme leaves, chopped
- 1 tsp. fresh rosemary, chopped
- 1⁄4 cup extra virgin olive oil
- Heat broiler on high, then place lightly oiled, deep 9 inch - 12 inch cast iron pan in broiler. Season short rib with salt and pepper, then remove hot pan from broiler and place short rib in pan on its side with bones up. Return to broiler for 7 minutes, then remove and flip short rib.
- Place cipollini, carrots, celery, garlic, and fennel in pan with short rib before returning pan into broiler for 5 to 7 minutes. Remove pan from broiler and change oven setting to bake at 325°F. Add remaining dry ingredients and wine to pan, and place in oven for 12 minutes. Then add stock and bake until beef is fork tender (11⁄2 hrs, check at 1 hour).
- When tender, remove short rib and set aside. Place pan with remaining mixture on stovetop on medium heat and reduce liquid until thick. Adjust seasoning to taste and return short rib to vegetable mixture.
- For Gremolata, place all dry ingredients in heat resistant bowl. In a separate pan, heat extra virgin olive oil to 275°F and pour over herb mix.
- Enjoy with a glass of J. Lohr wine!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.