After the tour, we all sat down to dinner and began my favorite part of any evening: great conversation over really good food and wine. As we talked, Charlene told me about how much she had loved the short ribs at Bennett’s and that she wishes that they were on the menu again. When the wine was poured, Charlene raved about the DeLille D2 Bordeaux blend and how it should be on the wine list at Bennett’s. Although separate recommendations, they gave me an idea. We’d never incorporated a drink into the special at Bennett’s before, but this seemed like a perfect opportunity: beautiful braised short ribs with a luscious wine. Judging from the response, we should do these pairings more often!
3 cups balsamic vinegar
1.5 oz porcini mushrooms, powdered
3 tbsp salt
1 tbsp fresh ground black pepper
1 tbsp granulated garlic
1.5 oz porcini mushrooms, powdered
3 tbsp salt
1 tbsp fresh ground black pepper
1 tbsp granulated garlic
8-4 oz boneless short ribs
Heat the vinegar in a medium saucepan on medium-low heat,
uncovered, until reduced to one third, to about one cup. Remove from heat and
let cool.
Mix the reduction with the remaining ingredients in a large
bowl until thick, about the consistency of cake batter. Rub the glaze into each
of the pieces of short rib. Pre-heat the oven to 550 degrees F. Cook short ribs
for about 15 minutes, or until the glaze is caramelized. Reduce heat to 250 and braise for two hours, until soft and tender. Remove from the oven and
let rest a couple minutes before serving.
At Bennett’s we served these short ribs with some kale chips
and a potato gratin that had artichokes and jalapenos. What would you serve
this with? Let me know in the comments about side dish or wine pairing ideas!
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