Braised Beef Short Ribs with Pinot Noir - as Featured in Fall 2011 Newsletter

This recipe goes especially well with the rich spicy, earthiness of the Leras Pinot Noir and is best made the day before and gently re-heated the next day.


28 oz. can chopped tomatoes
½ c. beef stock
1 c. Pinot Noir
4-5 cloves garlic, minced
1 large onion, cut into slivers
1 T. fresh rosemary, minced
1 T. fresh thyme, chopped
4 T. fresh parsley, chopped
½ t. ground cinnamon
2 t. unsweetened chocolate powder
¼ c. olive oil
5-6 lbs. Short ribs of beef, with bone
1 lb. button mushrooms, left whole or cut in half if large
1 t. ground black pepper, or to taste
1 t. salt, or to taste

Preheat oven to 350°.

In a bowl, mix together tomatoes, beef stock, wine, onion, garlic, rosemary, thyme, 3 T. of the parsley, cinnamon and the chocolate powder. Set aside.

Heat half the oil in a large skillet or Dutch oven over medium high heat. Season the ribs with salt and pepper. Add ribs to hot oil in small batches and brown ribs on all sides. Drain excess oil when done.

Return all ribs to the Dutch oven or a baking dish with a cover. Sprinkle mushrooms around ribs and pour the tomato mixture evenly over the ribs.

Cover and bake 3 hours or until tender.

Remove the pan from the oven, skim off any grease and serve with the sauce and soft polenta with the remaining 1 T. parsley sprinkled on top.

And make sure you have a bottle of the Papapietro Perry Leras Pinot Noir to enjoy with these luscious ribs!