by Chef John Williams, C.E.C., Sundara Inn & Spa, Wisconsin Dells, Wisconsin
From our 2012 Wollersheim Winery Open House
- 2 Tbsp Vegetable Oil
- 8 Short Ribs Trimmed of extra fat
- Salt and fresh ground pepper
- Flour for dredging
- 2 onions, ¼ inch dice
- 2 carrots peeled and ¼ inch dice
- 2 ribs of celery peeled and ¼ inch dice
- 8 cloves of fresh garlic minced
- 2 tbsp of tomato paste
- 2 bottles of Wollersheim Prairie Sunburst Red
- 4 quarts beef broth
- 4 sprigs of parsley
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 2 bay leaves
- Preheat the oven to 350° F.
- In a large Dutch oven heat the oil over medium heat. Season the ribs with salt and pepper and dust lightly with the flour. Sear the ribs, in batches if necessary, in the oil until well-browned on all sides, 4 to 5 minutes per side. Lower the heat to medium and add the onions, carrots, celery, and garlic. Sauté the vegetables for 5 to 7 minutes or until they are lightly browned. Add the tomato paste and cook for 2 minutes.
- Add the wine, ribs, beef broth and herbs to the pot. Bring to a boil, cover tightly and place in the oven (or leave on the stove on simmer) to braise for 3 1/2 to 4 hours or until the ribs are very tender. Skim and discard the fat that rises to the surface.
- Transfer the ribs to a platter; keep warm. Boil the liquid until it has reduced to 1 quart. Season with salt and pepper and pour through a fine mesh sieve, discard the solids.
- At this point, the ribs and the sauce can be kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently. Serve ribs over creamy polenta or buttered pasta.
MAKES: 8 servings