Recipe

Ingredients

• 5 Beef Short Ribs
• 1 cup G-Free All Purpose Flour Blend or Cornstarch

Marinade:

• 1 Large Onion, chopped
• 3 cloves Garlic, chopped
• 3 sprigs Rosemary, bruised
• 2 Bay Leaves
• 2 cups Cabernet Sauvignon (we recommend Moody Press Cellars)
• 2 cups G-Free Beef Broth
• Salt and Black Pepper

Sauce:

• 1 medium Onion, minced
• 2 stocks Celery, small dice
• 1 medium Carrot, small dice
• 5 Mushroom Caps, small dice

Directions

Dust the ribs in the flour a sear in a VERY hot pan with a little oil.  Brown all sides of the meat and set aside in a shallow cooking pan.

Marinade:
Combine all these ingredients and pour over the meat in the shallow cooking pan so the marinade covers the meat.  Cover and put in a 350 degree oven for approx 3 hours or until tender with a fork.  Remove from the oven and strain off all the liquid into a sauce pot removing the veggies and herbs.  Bring the liquid to a boil and reduce by half.

Sauce:
Saute the veggies in butter over medium heat for approx five minutes.  Combine the veggies with the reduced cooking liquid.  Adjust the seasoning with S&P.
Serve with whipped potatoes.  Place the meat on top of the potatoes and finish with the reduction sauce.

Recipe Courtesy: San Joaquin Wine Co.

Yield

Serves 5