WINE-BRAISED SHORT RIBS WITH MUSHROOMS AND THYME
A perfect warm meat dish to pair with our Vigneto Reserve
- 4lb (2kg) beef short ribs, cut into 3-inch (7.5-cm) lengths
- Fine sea salt and freshly ground pepper
- 1 tablespoon olive oil
- ½ lb (5 oz/155 g) small fresh white mushrooms, brushed clean, trimmed, and quartered
- ½ large yellow onion, minced
- 1 large carrot, peeled and finely diced
- 1 large celery stalk, finally diced
- 1 tablespoon minced fresh thyme
- 1 cup (8 fl oz/250 ml) dry white wine
- 2 tablespoons minced fresh flat-leaf (Italian) parsley
- Preheat the oven to 300F (150C). Season the ribs with salt and pepper. Place a large, heavy frying pan over high heat until hot. Add the olive oil and swirl to coat the bottom. When the oil I shot add the meat, reduce the heat to medium, and brown well on all sides, about 25 minutes total. As the ribs are done transfer them in a single layer to a large baking dish or pan.
- Pour off all but 2 tablespoons fat in the frying pan and return to medium heat. Add the mushrooms, onion, carrot, celery, and thyme. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Transfer to the baking dish and return the empty pan to high heat. Add the wine and simmer until reduced by half, scraping up any browned bits with a wooden spoon. Add the baking dish along with 1 cup (8fl oz/250 ml) water. Cover tightly and bake until the ribs are fork tender, 2.5-3 hours. Remove from the oven.
- Transfer the ribs to an ovenproof serving platter, cover with aluminum foil, and keep warm in the turned-off oven. Pour the contents of the baking dish into a large measuring pitcher and let settle for 5 minutes, then using a large spoon, skim off as much surface fat as possible. Pour the remainder into a frying pan and reheat to serve as a sauce. If the juices seem too thin, simmer over high heat to thicken and concentrate them. Taste and adjust the seasoning.
- Pour the Sauce over the ribs and garnish with the parsley. Serve at once.