Slow Braised Short Ribs served with Syrah Sauce

A one-of-a-kind recipe from the cookbook of Chef Lori Bianchi

Ahh...comfort food! It's the season!

Enjoy delicious braised short ribs served over a pillow of creamy mashed potatoes topped with our flavorful Syrah Sauce. This recipe has been adapted from the ultimate source for comfort food - The Joy of Cooking. It's elegantly delicious. Visit and try it. Our hope is you'll recreate it at home paired with BCD Vineyard Syrah.

You’ll be asking for seconds soon…

Ingredients:

♦ 8 flank-style beef short ribs cut 1" thick season with salt and pepper

♦ 1 tablespoon each parsley, rosemary, oregano

♦ 3 tablespoons olive oil heat in large saucepan

♦ 8 ounces sliced bacon chopped

♦ 1 large each onion, carrot, celery chopped

♦ 1 1/2 cups Balletto - BCD Vineyard Syrah

♦ 1 cup beef broth

Recipe:

Preheat oven to 325°F.

Season ribs with salt, pepper, herbs, then roll in flour. In a large skillet, heat the olive oil, cook bacon to crisp and remove with a slotted spoon. Transfer to roasting pan. Add the ribs in two batches and richly brown on all sides. Transfer to roasting pan.

Add the vegetables and cook until lightly browned. Add the wine and broth - bring to a boil. Pour over the ribs and cover. Cook for four hours, turning once. Remove short ribs to a deep platter. Strain the braising liquid into a medium saucepan. Skim off the fat and boil the sauce over high heat until reduced to about two cups. Serve over mashed potatoes or creamy polenta.