Fall 2024 Release – Featured Wines & Recipe!

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Braised Beef Short Ribs

Fall Member Recipe | by Chef Colleen McGlynn 

*** 6 servings ***

Season your ribs generously with salt and pepper on all sides a few hours before cooking. In a large, heavy-bottomed pan that can accommodate the meat flat on the bottom, heat a bit of oil until shimmering. Brown half of the ribs on all sides without overcrowding until nicely browned. Transfer the meat to a separate dish and repeat with the remaining ribs. Remove the pan from heat, drain excess fat, pour a splash of DaVero wine into the pan, deglaze, and transfer the liquid to a small bowl.

Add a thin layer of oil to the pan, heat over medium, and add onions, carrots, garlic, thyme, rosemary, salt, and pepper. Cook until softened, then stir in tomato paste, remaining wine, pan juices, broth, and bay leaves. Bring to a simmer. Place the ribs in the pan bone side up in a single layer, cover, and cook in a 325-350°F oven for 2-2 ½ hours until fork-tender. Monitor the sauce to ensure it simmers gently. Check doneness by poking the meat; it should be tender and the bone should come out easily.

Once cooked, remove the pot from the oven. Transfer the ribs to a shallow dish. Strain the braising liquid, discard solids, pour over the meat, and refrigerate for several hours or overnight to allow the fat to solidify for easy removal. If the sauce is thin, simmer separately until it reaches your desired consistency. Reheat the ribs in the sauce. Finally, combine chopped parsley and lemon zest. Serve the ribs on a warm platter, top with the parsley mixture, and enjoy with your favorite side dish like potatoes, polenta, or rice.