Beef Short Ribs
Scarpone, Tra Vigne - St. Helena, CA
Adapted by StarChefs
the Basic Brine:
each, 4 bone beef short ribs
medium yellow onions, roughly chopped
large carrot, roughly chopped
celery stalks, roughly chopped
head garlic, cut in half
ounces beef stock
ounces red wine
ounces sherry vinegar
ounces tomatoes, crushed
Tablespoon fresh oregano, chopped
gallon basic brine
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.
cups brown sugar
cups kosher salt
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.
pairing: Sangiovese, Amici, Napa Valley, CA 2000