Primitivo Braised Short Ribs
When our friends over at Wiens Family Cellars suggested that their 2014 Primitivo and short ribs go together like peanut butter and jelly, we were intrigued! We figured we’d try it ourselves with this amazing short rib recipe and see if they were right. Sure enough, their Primitivo most definitely is a “Short Rib Stunner.” Why don’t you try for yourselves?
Ingredients:
Directions:
Preheat oven to 325 degrees F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
Recipe courtesy of the Food Network and Claire Robinson, 2009
