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In the heart of winter we all crave hearty comfort food, and this recipe for braised beef ribs fits the bill perfectly while adding a special Door County touch to a classic dish.
This recipe comes from Door Peninsula Winery of Carlsville and features their Schoolhouse Cherry Wine (the winery is located in the old Carlsville schoolhouse). If you’d like your dish a little less sweet, a regular red wine will work just as well. Serve this with garlic mashed potatoes, and you’ll have an extremely happy table!
Prep Time: 45 minutes
Cook Time: 3 Hours
2 cups Schoolhouse Cherry Wine
2 tbsp canola oil
Six 5-inch-long beef short ribs
½ tsp salt
1 tsp ground pepper
2 cups chopped onions
1 ½ cups chopped carrots
2 8 oz packages baby Portobello mushrooms
3 tbsp all-purpose flour
2 cups chicken broth
1 tbsp tomato paste
Four 5-inch sprigs fresh rosemary
2 tbsp butter
Preheat oven to 325 degrees. 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, usually 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 ½ 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.
Get more ideas and recipes in our Savor Door County video series.
View the full February 2017 Newsletter here.
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