braised with cinnamon, clove and star anise
ZD Wines Reserve Cabernet Sauvignon, Napa Valley
Chef Ashley Grant, ZD Wines
8 pieces of beef short ribs
grapeseed oil, as needed
1 large carrot, cut lengthwise and then into 1 inch pieces
1 stalk celery, cut like carrot
1 large yellow onion, medium dice
1 t ground cinnamon
2 Tbls. tomato paste
2 ½ cups Cabernet Sauvignon
2 each cloves
4 each star anise
1 dash of ground nutmeg
water as needed
salt and pepper as needed
2 Tbls. unsalted butter
Heat a large sautee pan over high heat. Season ribs with salt and pepper. Add grapeseed oil and when it begins to smoke, carefully place shortribs in the pan and sear until golden brown. Remove from pan and set aside.
Roast vegetables in the same pan with rib drippings until vegetables caramelize. Add tomato paste and cook an additional 5 minutes. Add cabernet and let reduce until thick consistency.
Place ribs back in the pot and cover with water. Add cloves, cinnamon, star anise and nutmeg. Bring pot to a simmer, cover and put in a 300º oven for about 2 hours. Remove shortribs from the bone and continue to simmer braising liquid with the bones for another hour.
Strain sauce with a fine strainer, and reduce again by half.
Whisk in 2 Tbls. of unsalted butter and serve over braised short ribs.