Porcini-Balsamic Glazed Short Ribs

I was recently invited to a wine dinner at DeLille Cellars over in Woodinville, a small suburb of Seattle. The invitation came from my friends Charlene and Greg Steinhauer, who are regulars at Bennett’s. We took a tour of the winery to see how DeLille has managed to continue producing great wine year after year after year. As a fellow business owner, it’s always fascinating for me to see the ways other people are able to cultivate the dedication and enthusiasm that is required to remain successful, particularly in an environment as competitive as the wine industry.


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!



Porcini-Balsamic Glazed Short Ribs
4 servings

3 cups balsamic vinegar
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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