I’ve yet to try this, but it does sound yummy!
INGREDIENTS:
5 lbs. beef short ribs
1/2 cup flour
salt/pepper
3 tbsp olive oil
1 onion peeled and chopped
2 ribs celery chopped
3 carrots peeled and chopped
3 cloves garlic peeled and chopped
2 cups Gamay (Cave Spring sponsored the recipe)
14 oz. diced tomatos
1 tbsp. fresh chopped thyme
2 bay leaves
PREPARATION
Toss beef ribs with flour, salt, pepper and shake off excess. In a medium pot over high heat, sear beef in oil until brown, then remove from pan.
Reduce heat to medium and add onions, carrots and celery.
Sauté for 5 minutes until soft. Add garlic, sauté a minute more.
Add Gamay, tomatos and herbs, bring to a simmer.
Return beef ribs to pot and cover. Slow simmer for about 1.5 hours.
Season to taste.
Pour remaining Gamay into glasses and enjoy!
Serves ~6
– Kevin Maniaci | Chef | Inn on the Twenty