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Meditrina and "Easy Short Ribs Braised in Red Wine Sauce"

Friday, January 7th 2011 by

Happy New Year! I decided to approach 2011 a bit differently than the masses out there on their treadmills. I applaud you if you are one of those folks on a quest for a healthier you. I chose to commit to doing something I have always wanted to do, but have never made the time. I have been a subscriber to Food & Wine Magazine for many years. Every month I tear out the recipes that make my mouth water with every intention of cooking at least one before my new subscription arrives. I have failed miserably and repeatedly over the years. My recipe books and cabinets are filled with recipes just waiting to be experienced and enjoyed. So, I have enlisted a couple of friends, Sly and Mary, who have promised to indulge me and my “New Year’s Resolution 2011”, to cook 1 recipe a month from the magazine, pairing it with a Sokol Blosser Wine, and blogging about our experience. I can’t quit now…it’s in writing!

For my first recipe, I chose “Easy Short Ribs Braised in Red Wine” from Chef Ken Frank of the esteemed La Toque in Napa Valley. Thank you Chef, your dish was the Trifecta of recipes! It was truly easy, delicious and inexpensive! I selected Meditrina as my red wine for cooking and serving. The blend of Syrah, Zin, and Pinot Noir was the obvious choice for this rich meal. The recipe says 40 minutes of prep, and 2 hours cook time. That too was just as true as the “easy” part of the recipe. It took me just under 40 minutes to prep. However, I will say I would have preferred to leave the ribs in at least an hour or so longer on a very low temp. They were falling off the bone tender, but I could have gone for ooh– e- gooey falling off the bone!

There was just one flaw with this recipe, and as flaws go this is the one you want to have. Mary was picking through her cranberry, walnut, and feta salad that I served with the short ribs and egg noodles. I offered her more salad and she said “no I’m going back for more meat”. I had to tell her there wasn’t any and to keep picking the walnuts out of the salad for her protein boost. She is one of the masses that has committed to her treadmill as her New Year’s Resolution. The recipe called for 2 ¾ lbs of bone in short ribs to serve 4. I bought 3 ½ lbs for 3 people, because I always like to have too much and leftovers! Not to mention Sly eats like a stoned sumo wrestler! For the first time I did not have enough food, I had no leftovers (save the gravy there was plenty of that I made pot roast 2 nights later in my new dutch oven from World Market and used it) and I starved our poor Sly who had to eat butter noodles to satisfy her small frame with the ravenous belly. But, with that said the meal was a success. My two picky eaters wanted to go back for more and I had none, just like the “the little piggy” in the This Little Piggy Had None tale. So the moral of this story is to double the recipe and you and your friends will be “happy as pigs in slop” as my darling mother Ellyn likes to say!

You can find the recipe in the October 2010 Food & Wine Magazine on page 172, or you can keep reading.

Easy Short Ribs Braised in Red Wine

1 tablespoon unsalted butter
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 large carrot, finely chopped
2 tablespoons tomato paste
2 tablespoons all purpose flour
One 750ml bottle dry red wine (I used Meditrina even though there is nothing dry about it for my palate)
2 cups veal or chicken stock (I used beef stock)
2 tablespoons vegetable oil
Four 2 inch thick, flanken-cut short ribs with bone (2 ¾ lbs)
Salt and freshly ground pepper
Buttered egg noodles, for serving

1. In a large enameled cast-iron casserole melt the butter. Add the onion, celery, and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and stock and bring to a simmer.

2. Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.

3. Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender about 2 hours.

4. Transfer the ribs to a plate and remove the bones, Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.

Make ahead the short ribs can be refrigerated in the sauce for up to 5 days. Recipe by: Chef Ken Frank, La Toque

I took the liberty of adding both garlic and mushrooms to Chef Frank’s recipe. If you’re a fan of those ingredients go for it, they were tasty additions! I also added a bit more flour during the reducing process as I wanted a bit more gravy style sauce than I was getting.

Cost of the meal: $39.99 including the Meditrina to cook with.

I found a great enameled cast iron casserole at World Market for under $60. I love it; it’s my new favorite cooking tool. http://www.worldmarket.com/

Food & Wine Magazine, http://www.foodandwine.com/

La Toque, http://www.latoque.com/

Enjoy guys ….and stay tuned for next month.