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:
- In a heavy skillet, heat water over medium heat.
- 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.
- Add 2 cups of vegetable stock, stirring through, until most of the liquid is absorbed, about 10-15 minutes.
- 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.
- 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.
- Add the thyme, lemon zest.
Method for Short Ribs:
- Preheat oven to 160°C/325°F.
- Sprinkle beef all over with salt and pepper.
- Heat oil in a large oven-proof pot over high heat.
- Add half the ribs in the pot and brown aggressively all over for approximately 5 – 7 minutes in total.
- Remove ribs and repeat with remaining ribs, then remove.
- Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- Add tomato paste and cook for 1 minute.
- Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- Return beef into liquid, arranging them so they are submerged.
- Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.
- Remove beef carefully, keeping the meat on the bone. Cover to keep warm.
- Strain all the liquid in the pot, pressing juices out of the onion, carrot etc.
- Return sauce into a pot, bring to a simmer and stir.
- Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
- 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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