Martini Short Ribs

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short ribs.jpgThis is a Martini family recipe that Mike Martini, third-generation Winemaker, enjoys cooking for his friends. He likes to do the preparation, then while the ribs are braising in the oven, he works up an appetite riding his Harley up and down the mountain roads behind the winery.

Pairs nicely with Louis M. Martini Napa Valley's Cabernet Sauvignon.
Ingredients:
  • 5 lb. Beef Short Ribs
  • 1 cup of all purpose flour
  • Salt & ground pepper,
  • Quarter cup vegetable oil
  • 4 cups crimini mushrooms cut in 1/4's
  • 1 cup diced canned tomatoes
  • 1 Tsp chopped rosemary
  • 1 Tsp chopped thyme
  • 1 cup of cippolini onions
  • 4 cups beef stock
  • 2 cups Gallo Family Vineyards's Cabernet wine

Directions:
Dredge the ribs in flour and sear in a non-stick pan at a high temperature. Do this in batches so you don't overload the pan. Put them aside in a baking dish, then in the same pan sauté the onions and mushrooms, deglaze them with Gallo Cabernet wine then add the tomatoes, beef stock and salt and pepper to taste. Pour this vegetable broth over the ribs in the baking dish, and braise for 2.5 hours in a pre-heated 275'F oven. Pull the short ribs from the oven. The sauce will have reduced by half and thickened, skim off the fat from the remaining sauce and finish it with butter. Serve hot. "Delicious."

Serves four people as a main course with mashed potatoes and green beans.

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