Membership Releases
Fall 2024 Release
Featured Wines & Recipe
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– Dee & the DaVero Team
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Your Fall Release Wines
Braised Beef Short Ribs
Fall Member Recipe | by Chef Colleen McGlynn
- 1 medium yellow onions, diced
- 2 medium carrots, diced
- 6 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon fresh thyme leaves, chopped
- 1 sprig fresh rosemary, chopped
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup DaVero red wine
- 2 cups chicken or beef broth
- Zest of two lemons
- Big handful of fresh flat-leaf parsley, chopped
- Kosher salt and black pepper, to taste
*** 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.