Harmoniously Braised Short Ribs

Serves 4-6


5 lbs. Beef short ribs
Freshly cracked sea salt and pepper
2 tsp. Veg oil
6 shallots, diced finely
8 sprigs fresh thyme (reserve stems)
1 C. homemade beef stock
1 1/2 C. Bourassa Vineyard's Harmony
1 Tbs. Wildflower honey
Harmoniously Braised Short Ribs
Serves 4-6

  1. Heat oven to 250*
  2. Rub beef liberally with s&p and set aside for an hour.
  3. In a heavy bottomed, high-sided saucepan, heat oil over high heat and sear beef on all sides until golden.
  4. Remove ribs from pan and drain off all but about 2 tsp. Fat. Reduce heat to medium and add shallots. Saut until translucent and add thyme stems, stock and 1 C. wine to deglaze pan. Reduce liquid by about a third and return ribs to pan. Cover with lid or tightly with foil and place in oven. Braise for 3 hours and remove to let cool.
  5. Refrigerate overnight. The day of serving, braise in a 300* oven for 2 more hours.
  6. Remove ribs from pan and add remaining 1?/2 C. wine & honey. Reduce liquid until syrupy.
  7. Add fresh thyme leaves and season to taste. Great with creamy mashed potatoes or polenta with melty Gorgonzola and snappy green beans. Yum!


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