Braised Short Rib (Shiraz)

Recipe by Kasim Hardaway

PREP TIME: 30 minutes (4 hours total)
SERVINGS: 4-6

INGREDIENTS:
3 cups Jam Jar Sweet Shiraz 
2 tbsp olive oil
1 large onion, diced
3 stalks celery, diced
2 carrots, diced
6 garlic cloves, smashed
3 tbsp tomato paste
3-4 cups beef broth
3 bay leaves
2 thyme sprigs 
2 oregano sprigs 
1 cinnamon stick
4 lbs bone-in short ribs
salt & pepper
chopped parsley for garnish

DIRECTIONS:

1. Preheat the oven to 350°F. Rinse short ribs and dry well. Spread out on a large plate or cutting board then season both sides generously with salt and pepper. Allow to sit for 15-20 minutes at room temperature.

2. Heat olive oil in dutch oven or braising vessel over medium-high heat. Sear short ribs in small batches for 4-5 minutes per side or until browned. Set browned short ribs on a plate. Deglaze pan with a splash of Jam Jar Sweet Shiraz. Add in onion and saute for 6-8 minutes or until translucent. Add celery and carrot then saute for an additional 4-5 minutes. Add garlic and tomato paste then mix and allow to cook for 3-4 minutes. (If the pan dries out at any point and the veggies begin to over cook, add another few splashes of Sweet Shiraz because Jam Jar makes everything better.)

3. Add in 3 cups of Jam Jar Sweet Shiraz, lower heat slightly and allow mixture to simmer for 10 minutes. Place short ribs back into the pot along with bay leaves, thyme, oregano and cinnamon. Cover and place in the oven for 2 ½ to 3 hours or until tender.

4. Check at 2 hour, 2 ½ hour and 3 hour mark for tenderness.

5. Remove pot from oven and take out short ribs; place them on a plate and cover. If you want a veggie free sauce, strain diced veggies, spices and herbs from braising liquid. Set aside. Pour liquid back into the pot and bring to a low boil over medium high heat. Allow to simmer until desired thickness.

Short ribs and sauce can be served over polenta, mashed potatoes or other hearty starch. Accompany with a hefty serving of JJ Sweet Shiraz.