The marriage of earthy mushrooms, bacon and bold Zinfandel flavors provides the perfect backdrop for this short rib recipe. After the ribs slow-cook in the oven, the meat will literally fall off the bone. A perfect recipe for chilly fall or winter nights. Enjoy with Pietra Santa Zinfandel or Cabernet Sauvignon.
4 Short Ribs- approx 2½ pounds each, prepared by the butcher
1- 2 tablespoons Kosher Salt
2-3 tablespoons olive oil
¼ cup whole grain mustard
4 cloves of garlic- pressed or finely chopped
3-4 slices of bacon
1 ¼ cup of Zinfandel
1 tablespoon freshly ground pepper
1 large red onion cut in thick slices
½ pound of mushrooms- halved
1 tablespoon of flour
1½ cup beef broth
Rinse ribs and pat dry – sprinkle with salt. In a large bowl combine olive oil, mustard, brown sugar and garlic coat the ribs with the mixture. Place on baking sheet and broil approximately 4 minutes or until browned, on each side. Meanwhile; in 5-7 quart Dutch oven, brown the bacon. Discard the fat, add the browned ribs and pour the Zinfandel and ½ cup of broth over the top, add onion slices and mushrooms. Cook in oven for approximately 1-1½ hours on low heat or until the meat easily comes off of the bone.
To make the sauce, place the ribs on a warm plate and spoon off as much fat as possible. Sprinkle the flour into the pot and deglaze making a roux. Add the remaining broth and zinfandel and cook until thickened. Adjust seasonings and pour over ribs. Pairs with:
Pietra Santa Zinfandel or Pietra Santa Cabernet Sauvignon