• 4 pounds boneless beef short ribs, cut into 8-ounce portions
• 2 cups St. Francis Cabernet Sauvignon
• 1 tablespoon aged sherry vinegar
• 1 tablespoon Worchester sauce
• 5 cloves garlic, peeled and smashed
• 1 medium yellow onion, cut in half
• 2 carrots, peeled and cut into 6 pieces each
• 1 rib celery
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 2 strips of orange peel
• 1 tablespoon cocoa powder
• 4 cups beef broth
• 8 sprigs of fresh thyme
• 6 black peppercorns
• 2 tablespoons vegetable oil
Preheat oven to 325°F.
Heat two tablespoons of vegetable oil in a wide Dutch oven on high. Add the short ribs to the Dutch oven and sear on both sides for 8-12 minutes, or until both sides are well browned, making sure not to overcrowd.
Add onions, carrots, celery and garlic to the Dutch oven. Caramelize vegetables, reduce heat to a low simmer and add the tomato paste, cinnamon stick, orange peel, peppercorns and fresh thyme. Stir well and add the cocoa powder. Then add wine, sherry vinegar and Worchester sauce. Reduce liquid by half, about 30 minutes. Add beef broth and bring to a simmer then cover the Dutch oven and place in oven. Cook for three hours or until meat is very tender.
Let cool for 30 minutes then remove short ribs. Pour sauce into a sauce pan and let sit for a few minutes. Use a ladle to skim the fat and discard vegetables. Over low heat, reduce the liquid by at least half, about 20 minutes.
Return the short ribs to the Dutch oven and coat thoroughly with the reduced sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed.
Recipe created by St. Francis Executive Chef Bryan Jones