Licorice Braised Beef Short Ribs

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

6 Pieces Boneless beef short ribs
Kosher salt and freshly ground black pepper
½ Cup Grape seed Oil
3 Medium onions, chopped
2 Medium carrots, peeled, chopped
3 Celery stalks, chopped
1 Tablespoon tomato paste
1 Bottle J Russian River Pinot Noir
8 Sprigs of thyme
2 Fresh or dried bay leaves
1 Head of garlic, Broken into cloves, peeled
1 Licorice extract stick or 3 Tablespoons Licorice extract
4 Cups beef stock

Method:

  1.  Preheat oven to 350°.
  2. Heat oil in a large Dutch oven over medium-high.   Season short ribs with salt and pepper.   Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  3. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are translucent a, about 5-10 minutes.
  4.  Add the thyme, bay leaf and licorice extract stick.(If you are using licorice extract liquid, DO NOT add now.) Continue to cook for 3 minutes stirring occasionally. Add tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  5.  Turn off heat, stir in RRV Pinot Noir, turn heat back up to medium-high and reduce for about 25 minutes until it becomes a thick sauce and wine is reduced by half. Then add browned short ribs with any accumulated juices. Stir in stock,(and liquid licorice extract if using) making sure the stock is covering ¾ of the meat. Bring to a boil, cover, and transfer to oven.
  6. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.
  7. Strain sauce from pot into small sauce pan. Spoon fat from surface of sauce and discard.
  8. Reduce the braising liquid by ½, or until it can coat the bottom of a spoon. Taste the liquid and see if it needs salt or pepper. Place the short ribs back into the sauce to heat back up.
  9. Once everything is hot, place the short ribs on a platter and spoon the sauce over the meat.
  10. Open a bottle of Robert Thomas Pinot Noir and unwind!

Serves 6 people

 

Suggested Pairing: