Braised Beef Short Ribs with Red Wine, Pancetta & Crimini Mushrooms
Pairs Well With
8 meaty beef short ribs (about 3¼ pound)
Sea salt, Freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
3 cups Pedroncelli Sonoma Classico
10 garlic cloves, peeled and crushed
3 cups beef stock
4 roma tomatoes, cut in half lengthwise
1 cup diced pancetta
12 ounces crimini mushrooms, cut in quarters
3 tablespoons chopped parsley leaves
Preheat oven to 350° F
Sprinkle the ribs lightly with salt and pepper.
Heat 2 tablespoons of the olive oil in a large, deep, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking. Add the ribs and sear for 2 minutes on each side. Add the wine and garlic, bring to a boil and cook until liquid is reduced by half. Add the beef stock and tomatoes and bring to a boil. Remove from the heat, cover and cook for 2 hours and 20 minutes in the pre-heated oven.
Remove the skillet from the oven and let stand covered while preparing the mushrooms.
To prepare the mushrooms, heat the remaining 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the pancetta and cook and stir for 2 minutes. Add the mushrooms and cook until they are golden brown. Set aside.
Transfer the ribs from the roasting pan to a large warmed platter. Scrape the juices and solids from the roasting pan into a medium mesh strainer set over a saucepan. Press gently to extract the juice. Discard any solids that remain in the strainer. Reheat the pan juices and drizzle over the ribs. Scatter the mushrooms and pancetta over and around the ribs. Sprinkle with parsley. Suggested side dish: Polenta or mashed potatoes.