Braised Short Ribs by Villa Toscano Chef Mike

What's the beef?

Perfect wine for this recipe: Erika's Reserve Zinfandel

 

SHORT RIBS

3 CUPS -Medium chopped onions

2 CUPS- Medium chopped celery

2 CUPS-Medium chopped carrots

4 – Roma tomatoes cut in half

6-cloves of garlic

1-Bottle of Villa Toscano Barbera

1-bunch of rosemary two stalks

2 quarts of Beef Stock

Salt and Pepper to taste

Oil for cooking

In a large pan on high heat add ½ cup of oil .

Sear all pieces of Beef on all sides then remove from pan and put into a baking dish.

In same pan add onions, celery, carrots, tomatoes and garlic.

Sautee until onions are translucent, add tomatoes and bottle of Villa Toscano Barbera and

Reduce by ½.

Add all content of pan to baking dish with beef stock and tomatoes.

Cover and Bake 350 degrees F for 3 hours and let rest.

Strain all juice from baking pan and reduce by ½

Salt and Pepper to taste and Enjoy!

This dish is delicious on top of Polenta or on top of mashed potatoes.