Braised Short Ribs - Winter's Hill Estate
Using red wine in braising adds more complexity, depth and acidity to the dish. Any of our Pinot Noirs work well with this recipe.
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Cooking tools:
- Oven
- Stove
- Dutch oven
- Plate
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Serving platter
- Serving bowl
Ingredients
- 5 Pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
- Kosher salt
- freshly ground black pepper
- 3 Extra virgin olive oil
- 3 Medium onions, chopped
- 3 Medium carrots, peeled, chopped
- 2 Celery stalks, chopped
- 3 Tablespoons all-purpose flour
- 1 Tablespoon tomato paste
- 2 Cups Pinot Noir
- 10 Sprigs flat-leaf parsley
- 8 Sprigs thyme
- 2 Sprigs oregano
- 4 Sprigs rosemary
- 2 Fresh or dried bay leaves
- 2 Garlic cloves smashed
- 4 Cups low-salt beef stock
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