Weekend Recipe: Make these rich & delicious short ribs
Vista D’oro Farms and The Preservatory are owned and operated by Lee and Patrick Murphy in Langley. The bounty grown and created on their beautiful property is amazing – from wines to cider to high-end jams made under The Preservatory label, this is a serious culinary agri-tourism destination.
One of their early gifts to the wine industry is their flagship walnut wine, D’oro. This Port-style red wine is fortified with green walnut brandy. It is a blend of estate grown Marechal Foch married with the pressing off of Vista D’oro green walnuts from its macerating partner plum brandy. And, It is delicious. Serve paired with a cheese board for dessert.
Lee shared this delicious rib recipe in one of my previous cookbooks, The Butcher, The Baker, The Wine & Cheese Maker. It is absolutely decadent and if you don’t want to part with that amount of D’oro, then you can substitute with a less expensive Port wine.
Vista D'oro Slow Braised Short Ribs
Lee says, “This is my go-to ‘company’s coming’ dinner – prep is done early giving you lots of time to clean the house and relax with a glass of wine before they arrive”. Make mashed potatoes with lots of butter and cream (a caterer’s trick for reheating them) and a simple green salad dressed in balsamic vinaigrette to serve with.
4 lbs bone-in beef short ribs
3 cups beef stock
2 cups Vista D’oro – 2008 D’oro - walnut wine
1 onion, chopped
3 cloves garlic, minced
2 Tbsp olive oil
1/2 cup The Preservatory – Figs & Walnut Wine preserves
1 orange - zest & juice
4 whole star anise
1 Tbsp whole peppercorns - crushed
Heat oven to 325 degrees. Season short ribs with salt and pepper. Heat large Dutch oven over medium high heat; add oil and heat to hot but not smoking. Sear short ribs on all sides, remove and add in onions, garlic, orange zest and spices to caramelize. Deglaze pan with D’oro or port, add beef stock, preserves and orange juice, and bring to simmer. Add short ribs back in, stir well to coat and transfer to oven, cook for about 2-3 hours or until tender and falling off the bone. Remove meat from pot and strain sauce, return strained sauce to pot and simmer to reduce to coat back of spoon – 3-5 minutes.
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