As winter sunlight dwindels and tempaeratures plummet, only the most savory, falling-off-the-bone-iest meaty comfort dishes will do and hey, let's douse it in red wine for good measure. Executive Chef Matthew Tropeano of Pain D'Avignon in Hyannis shares his favorite hearty winter recipe from the heart of Cape Cod. Part French bistro, part European bakery, Pain D'Avignon caters to the Cape locals during the chilly winter when the summer tourists are nowhere to be seen.
3 lbs boneless beef short ribs
1 large Spanish onion, medium dice
1 large carrot, medium dice
2 celery ribs, medium dice
4 sprigs thyme
6 leaves sage
1 tbsp whole black peppercorns
1 750ml bottle red wine (cabernet, merlot, Bordeaux style)
1 qt. beef stock or good chicken stock
1.) In a heavy bottomed skillet, heat up some olive oil and start to sear the short ribs over medium high heat. Rotate ribs so that all sides get nicely caramelized.
2.) Remove ribs from skillet and place them in a container. Add the onions, carrots and celery to the skillet and sauté until you get a nice even caramelized color.
3.) Add the entire bottle of red wine and reduce by 1/3. Once reduced pour wine & veg over the short ribs.
4.) Place the herbs and peppercorn in cheese cloth and tie it to make a bouquet garnish. Add it to the short rib mixture.
5.) Cover the mix with the 1 qt. of stock and refrigerate overnight.
6.) The next day transfer ribs with the stock & vegetables to an oven proof pot. Bring to a simmer on top of the stove and then place in a 350 degree oven for 2 ½ to 3 hours until the ribs are tender.
7.) You can discard the herbs and vegetables and strain and reduce the liquid for a beautiful Sage Scented Beef Jus. (If you want to preserve the ribs, pour the reduced liquid over the ribs and refrigerate. They will be good for up to 2 weeks and be more flavorful)