- 5 Beef Short Ribs
- 1 cup G-Free All Purpose Flour Blend or Cornstarch
- 1 Large Onion, chopped
- 3 cloves Garlic, chopped
- 3 sprigs Rosemary, bruised
- 2 Bay Leaves
- 2 cups Cabernet Sauvignon (we recommend Moody Press Cellars)
- 2 cups G-Free Beef Broth
- Salt and Black Pepper
- 1 medium Onion, minced
- 2 stocks Celery, small dice
- 1 medium Carrot, small dice
- 5 Mushroom Caps, small dice
Dust the ribs in the flour a sear in a VERY hot pan with a little oil. Brown all sides of the meat and set aside in a shallow cooking pan.
Combine all these ingredients and pour over the meat in the shallow cooking pan so the marinade covers the meat. Cover and put in a 350 degree oven for approx 3 hours or until tender with a fork. Remove from the oven and strain off all the liquid into a sauce pot removing the veggies and herbs. Bring the liquid to a boil and reduce by half.
Saute the veggies in butter over medium heat for approx five minutes. Combine the veggies with the reduced cooking liquid. Adjust the seasoning with S&P.
Serve with whipped potatoes. Place the meat on top of the potatoes and finish with the reduction sauce.
Recipe Courtesy: San Joaquin Wine Co.
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