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Braised Beef Short Ribs
Joseph Scarpone, Tra Vigne - St. Helena, CA
Adapted by StarChefs


Yield:  4 servings
  • 4 each, 4 bone beef short ribs
  • 2 medium yellow onions, roughly chopped
  • 1 large carrot, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 head garlic, cut in half
  • 16 ounces beef stock
  • 8 ounces red wine
  • 4 ounces sherry vinegar
  • 4 ounces tomatoes, crushed
  • 1 Tablespoon fresh oregano, chopped
  • 1 gallon basic brine
For the Basic Brine:
  • 1 gallon water
  • 2 cups brown sugar
  • 2 cups kosher salt
  • 2 bay leaves
  • 10 juniper berries
Combine all the basic brine items in a heavy gauge pot, bring to a boil and cool. When the brine is cool, place short ribs in brine for 1 hour (can be done up to 2 days ahead). Remove from brine and pat dry.

On a BBQ grill over medium heat, sear the short ribs to a golden brown (can be done a day ahead).

Preheat oven to 300°F. In a braising pan, caramelize the vegetables, add the wine and reduce until almost dry. Add the beef stock and sherry vinegar. Place ribs into this liquid, bring to a simmer, cover and place in the oven. Cook for three hours or until tender.

Remove ribs from pan and keep warm. Strain braising liquid into a medium sauce pot, add the tomatoes, and reduce over medium high heat until it coats the back of a spoon.

Stir in chopped oregano and serve.

Suggested wine pairing: Sangiovese, Amici, Napa Valley, CA 2000


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