Braised Short Ribs

The fatty richness of the short ribs and the bright fruit of Grenache are perfect partners. The anise aromas and citrus notes so prominent in west Paso Robles Grenache are beautifully complemented by fennel and the fresh gremolata topping. Bacon fat pairs well with everything and nods to the delicate oak in the Garnacha. Sweet vermouth in the braising liquid adds sweetness and enticing aromatics.

Ingredients

Prep
3 pounds bone-in beef short ribs, cut English style
Sea salt and freshly cracked pepper
1 tablespoon olive oil
4 sprigs thyme leaves (8 sprigs total for later use)
6 cloves garlic (10 total for later use)
2 teaspoons fennel seeds, lightly toasted and ground

Braising Liquid
1 tablespoon bacon fat (or fat from initial searing)
1 onion, diced
2 carrots, diced
1 celery stalk, diced
1 (750mL) bottle dry red wine
1/4 cup sweet vermouth

Herb Bouquet
8 sprigs flat-leaf parsley (12 total for later use)
4 sprigs oregano
4 sprigs thyme
4 fennel fronds (6–8” lengths)
2 fresh or dried bay leaves

Gremolata
Grated peel of 1 lemon
2 tablespoons minced parsley
4 cloves garlic, peeled and minced

Generously salt the short ribs. Mince 6 garlic cloves and mix with thyme leaves, ground fennel seeds, and cracked pepper. Rub this mixture all over the short ribs. Cover and refrigerate for at least an hour, preferably overnight. Remove the short ribs from the refrigerator about an hour before cooking to come to room temperature.

Preheat oven to 325°F. Heat olive oil in a hot, high-sided cast iron pan or skillet. Brown the short ribs on all sides. Remove the meat and set aside on a plate. Drain excess fat and melt the bacon fat in the same pan. Sauté onion, celery, carrots, and garlic until translucent. Deglaze the pan with a splash of red wine, scraping up flavorful bits from the bottom. Pour in the remaining red wine and sweet vermouth. Reduce over low heat for a few minutes. Nestle the short ribs into the braising liquid along with the vegetables. Add the herb bouquet. Bring to a boil, then turn off the heat. Cover the pan tightly with plastic wrap, then foil. Braise in the oven for about 3 hours, or until the meat falls off the bone.

Crack open a bottle of 2015 Garnacha and pour yourself a glass. Remove the short ribs from the oven, place them on a plate, and cover with foil. Remove the vegetables from the braising liquid. Skim the fat off the top and reduce the liquid on the stovetop until slightly thickened and flavorful. Strain into a serving pitcher or bowl. Serve the short ribs with great northern bean ragout and a lemony kale salad. Drizzle with the braising juices and top with gremolata. Enjoy!