6 2-3 bone beef short ribs
3 C syrah or zinfandel
4 allspice berries
3 garlic cloves
Freshly ground black pepper
2 Tablespoons extra virgin olive oil
1 yellow onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
4 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh sage
3 bay leaves
Zest of 1 lemon, finely chopped
1 clove garlic, finely chopped
1 T parsley finely chopped
Mix ingredients and place onto a plate or piece of parchment paper. Leave out at room temperature to air-dry.
Place short ribs, wine, allspice and cloves in shallow dish, cover and refrigerate for 24 hours.
Remove short ribs from wine (reserve marinade) and pat dry with paper towels. Season on all sides with salt and pepper.
Place roasting pan in wood-fired oven or conventional oven at 375° and heat. Add olive oil and place short ribs in pan and sear, turning until browned on all sides, about 10-12 minutes. Remove short ribs from pan and set aside.
Add onion, carrots and celery to pan and cook for 5-6 minutes or until softened.
Strain marinade through a fine sieve and pour into saucepan on top of stove. Bring to a boil and cook for about 5 minutes or until reduced by 1/3. Add to roasting pan along with stock and heat. Add ribs, rosemary, sage and bay leaves. Cover and cook in oven for about 2 hours or until meat falls easily from bones.
Remove from oven and cool (or refrigerate overnight) until fat can be easily skimmed from surface.
Remove ribs to a pan large enough to hold in a single layer. Transfer vegetables to a food mill or blender and puree. Season with salt and pepper and pour over ribs. Heat until warmed through and serve sprinkled with Gremolata.
Pairs well with Lambert Bridge Cabernet Sauvignon and Crane Creek Cuvee