Autumn calls for warm, hearty dishes and Michigan-made red wine. You’ll get both with this short-ribs recipe from Leah Moerdyk, events sous chef at Black Star Farms in Suttons Bay. She braises the short ribs in Black Star Farms’ Arcturos Cabernet Franc.
- 5 short ribs (Moerdyk uses boneless short ribs)
- 1 onion, diced large
- 1 carrot, diced large
- 2 celery stalks, diced large
- 3 garlic cloves, smashed
- 2 sprigs rosemary, whole
- 1 cup demi-glace (can be substituted with beef stock, but that won’t have as much flavor)
- 2 bay leaves
- 1 bottle Cabernet Franc (Moerdyk uses Black Star Farms’ Arcturos Cabernet Franc)
- Preheat the oven to 275 F.
- Heavily salt and pepper both sides of the short ribs. Let them sit at room temperature for a half-hour.
- Dice the onion, carrot, and celery and place in a deep baking dish. Smash the garlic cloves and set aside.
- Heat a cast-iron pan on medium-high heat with a little bit of oil. Sear the short ribs on both sides until there is a deep brown crust. Add smashed garlic cloves and rosemary sprigs to the pan. Saute for a minute or two until fragrant. Add demi-glace (or beef stock) to deglaze the pan. Scrape up all the delicious flavor that is on the bottom of the pan.
- Remove short ribs from the pan and place in the baking dish on top of the vegetables. Pour the demi-glace pan sauce — including the garlic and rosemary — over the top. Add the bay leaves to the baking dish. Add the Cabernet Franc to the baking dish until everything is submerged.
- Wrap baking dish tightly in foil. Bake in preheated oven for approximately 3 hours, or until short ribs are fork tender.
Tip: Use the leftover baking liquid to make gravy! Remove the rosemary and bay leaves. Blend the mixture and add to a saucepan on the stove. On medium heat, reduce the mixture, adjusting the seasoning as needed. Thicken with cornstarch slurry.