Braised Red Devon Short Ribs
from Chef Twillia Glover co-owner Little Farm Catering
I use Conanicut Island Grass-Fed beef from Watson Farm in Jamestown, Rhode Island. When preparing grass fed beef, remember to reduce cooking time and use additional liquid.
Yield 4 servings
4 pounds grass fed beef short ribs, cut into 1 rib pieces
3 tablespoons olive oil
Half of an Empire apple, about ¾ cups chopped
3 garlic cloves, 1 tablespoon, chopped
1 medium onion, 1 ½ cup, chopped
2 peeled parsnips, ¾ cup, sliced
2 peeled carrots, ½ cup, sliced
3 stalks celery, 1 cup, chopped
¾ cup Newport Vineyards Merlot
3 cups natural beef stock
3 sprigs of thyme
Preheat oven to 300 degrees. Heat olive oil over medium high heat in Dutch oven. Salt and pepper ribs to taste and brown 2 ribs at a time on all sides, remove first 2 ribs and place on a plate, then brown remaining 2 ribs.
In remaining oil, reduce heat to medium and cook all vegetables until onions are translucent about 5 minutes. Deglaze the Dutch oven with the red wine (vegetables remain in Dutch oven). After the alcohol has burned off add the beef broth and bring to a boil while stirring. Place thyme sprigs on vegetables and place ribs in Dutch oven and cover. Place Dutch oven in preheated oven and cook for 3 hours, until tender, turning every 45 minutes.
Remove ribs and place on a serving platter, cover with foil to keep warm. Carefully strain cooking liquid over a saucepan, discard vegetables and skim the fat, pour remaining sauce over ribs and serve with crusty artisan bread and local greens.
