Inn On The Twenty’s Braised Beef Short Ribs

Inn On The Twenty’s Braised Beef Short Ribs

Treat yourself to five-star, fall off the bone, Braised Beef Short Ribs at home compliments of Executive Chef Pete Tindall from Inn On The Twenty Restaurant. Impressively paired with a Lemon, Thyme Barley Risotto, this recipe is September comfort food. Stop by your local wine store to pick up the perfect wine pairing courtesy of Food & Beverage Manager Maribeth Mckey from Inn On The Twenty.

Braised Beef Short Ribs with Lemon, Thyme Barley Risotto 

Serves 2 – 3 people 

Ingredients for Short Ribs:

2 – 2.4 Beef short ribs , 300-400 g/10-14 oz each
0.6 tsp each Salt and pepper
0.8 tbsp Olive oil
1 Garlic clove, crushed
1 large Onion (brown, yellow or white), chopped
1 Celery rib, chopped
1 Carrot, chopped
0.8 tbsp Tomato paste
1 cup Dry red wine
1 cup Beef stock/broth, low sodium
5 sprigs Thyme
2 Bay leaves

Ingredients for Risotto:

3 tbsp Water (+ 1 tbsp as needed)
1 ½ cup Onion, diced
½ cup Carrot, diced
½ tsp Salt (optional)
1 ⅓ cup Organic barley (uncooked, pearl or pot)
2 garlic Cloves (minced or grated, + 1 clove as desired)
¼ tsp Ground nutmeg
Ground black pepper (optional) to taste
2 cup Vegetable broth (unsalted, preferably homemade)
4 cup Water (boil in advance so it’s good and hot)
2 ½ tsp Fresh thyme (minced, + 1/2 tsp as needed)
1 ½ tsp Lemon zest

Method for Risotto:

  1. In a heavy skillet, heat water over medium heat.
  2. Add the onion, carrot, and salt, and let cook for a minute or two, then add the barley, garlic, nutmeg, and pepper and let cook another 2-3 minutes, stirring frequently.
  3. Add 2 cups of vegetable stock, stirring through, until most of the liquid is absorbed, about 10-15 minutes.
  4. Add 2 cups of the water, and let cook, stirring occasionally, for about 25-30 minutes, until the water has been absorbed and the barley is starting to become tender and the sauce thicker.
  5. Add another 1 cup of water, and let cook until absorbed, about 7-8 minutes, and then another ½ – 1 cup of water (depending on how tender your barley is, whether you are using pearl vs pot barley and whether you want your risotto ‘soupier’ or a little thicker) and cook for another 6-8 minutes, or until absorbed.
  6. Add the thyme, lemon zest.

Method for Short Ribs:

  1. Preheat oven to 160°C/325°F.
  2. Sprinkle beef all over with salt and pepper.
  3. Heat oil in a large oven-proof pot over high heat.
  4. Add half the ribs in the pot and brown aggressively all over for approximately 5 – 7 minutes in total.
  5. Remove ribs and repeat with remaining ribs, then remove.
  6. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
  7. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
  8. Add tomato paste and cook for 1 minute.
  9. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
  10. Return beef into liquid, arranging them so they are submerged.
  11. Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.
  12. Remove beef carefully, keeping the meat on the bone. Cover to keep warm.
  13. Strain all the liquid in the pot, pressing juices out of the onion, carrot etc.
  14. Return sauce into a pot, bring to a simmer and stir.
  15. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
  16. Place beef on serving plate, spoon over sauce. Serve!

Wine Pairing: Cave Spring Vineyards Cabernet Franc Dolomite

Compliments of Food & Beverage Manager Maribeth Mckey from Inn On The Twenty.

I would recommend the 2020 Cabernet Franc Dolomite from Cave Spring Vineyards for these braised beef short ribs. If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe. You will love the flavor in this easy-to-prepare recipe. The high acidity and tannins in this wine will assist in breaking down the layers of the slow roasted beef protein and delivering a full finish loaded mouth feel with ripe blackberry, black currant alongside hints of toasted almond and clove. The richness of this wine and the richness of the dish would be a perfect pairing.

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