These succulent beef ribs in red wine sauce are hearty, bold and deliciously tender. Pair with California Cabernet Sauvignon or Syrah.
8 meaty beef short ribs (about 3¼ pound /1462g) Sea salt
Freshly ground black pepper
4 tablespoons (60ml) extra virgin olive oil, divided
3 cups (720ml) California red wine
10 garlic cloves, peeled and crushed
3 cups (720ml) beef stock
4 roma tomatoes, cut in half lengthwise
1 cup (142g) diced pancetta
12 ounces (345g) crimini mushrooms, cut in quarters 3 tablespoons (45ml)
chopped parsley leaves
Serves 6 to 8
Preheat oven to 350° F (175° C)
Sprinkle the ribs lightly with salt and pepper.
Heat 2 tablespoons (30ml) 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 (60ml) 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 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.