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2 cups Schoolhouse cherry wine
2 tablespoons canola oil
Six 5-inch-long beef short ribs
1/2 teaspoon salt
1 tsp ground pepper
2 cups chopped onions
1-1/2 cups chopped carrots
16oz. baby portobello mushrooms
3 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon tomato paste
Four 5-inch sprigs of fresh rosemary
2 tablespoons butter
Preheat oven to 325º F. Cut mushrooms into quarters.
Heat oil in a large Dutch oven over medium-high heat. Dust short ribs with salt and pepper and sear in hot oil on all sides until well browned, about 8–10 minutes total. Remove short ribs from the pan.
Add onions, carrots, and mushrooms to the drippings in the pan and cook until mushrooms have released their liquid, about 7 minutes. Sprinkle in the flour and stir until smooth, then stir in chicken broth, cherry wine, tomato paste, and rosemary sprigs.
Cook over high heat, stirring frequently, until reduced by half. This should take about 10 minutes. Arrange short ribs in the vegetable mixture, cover, and braise in oven for about 2-1/2 hours or until meat is tender.
Take short ribs out and remove bones and membrane from the meat. Set meat aside.
Strain the liquid from pot into a saucepan, and reduce it until thick enough to coat the back of a spoon. Add butter to finish and pour sauce over meat to serve.
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