' Braised Short Ribs | Hidden Ridge Vineyard

Braised Short Ribs

Start first thing in the morning for a great dinner when you get home from work.

3 pounds Beef Short Ribs

Flour  (we used whole wheat)

Salt & Pepper

2 T vegetable or Olive Oil

1T Butter

2 medium Onions, diced

4 medium Carrots, peeled and cut in 1 inch chunks

1 Leek, white part only, cleaned and sliced thinly

4 cloves Garlic, minced

1/4 Flour (we use whole wheat)

1 1/2 c red wine (we used 2006 Hidden Ridge 55% Slope)

2 cups Beef Broth

1 t dried leaf thyme

1 t dried leaf parseley

1 Bay leaf

Sprinkle the ribs with salt and pepper and then dust lightly with flour. Heat oil in a large skillet on medium high heat.  Shake off any excess flour and then brown ribs in the pan about 3 minutes per side.  Once all ribs are browned add them to a 3 quart crock pot. If there is more than 2 T fat in the skillet, pour off the excess and add 1 T butter. To the skillet add, onions, carrots and leeks.  Cook over medium heat stirring for about 7 minutes until the onion is tender.  Add garlic and cook for 2 minutes longer. Remove the carrots from the pan and place them in the crock pot.  Stir the flour into the onion and leek mixture until well incorporated. Add the red wine and beef broth and stir to blend well. Stir in spices and then pour into the slow cooker.  Cook on low for 8 - 10 hours or on high for 4 - 5 hours.  Serves 4.


Wine Pairings

2007 55% Slope