Chef Corey's yummy short ribs were a hit at the Spring Sip n Savor. To try them yourself follow the recipe below:
2-3# short ribs trimmed of fat
Salt, pepper and veg oil
1 onion rough chop
1 carrot rough chop
2 ribs of celery rough chop
3 garlic cloves rough chop
1 TB whole black peppercorns
1 bay leaf
4 sprigs fresh thyme
½ c port wine
1 c Red House Red wine
2-3 c beef stock
1 anchovy filet minced
Preheat oven to 350. Season ribs with salt and pepper and set aside. In a large pan over medium heat add enough oil to coat bottom. Add the ribs and brown on all sides. Remove from heat and pour off excess oil and fat. Add onion, carrot, celery and garlic to pan. Saute the veg until they begin to brown. Add bay leaf, peppercorns and thyme. Add both wines and reduce by half. Add ribs to pan and enough stock to cover. Bring to a boil and cover.
Place in oven and braise 3-4 hours or until falling off the bone.
Remove ribs from pan and keep warm. Strain the cooking liquid into a sauce pan and reduce by half. Add anchovy simmer a bit longer then puree until smooth. Check seasoning and adjust where needed. Serve and enjoy.
