Short Cut – Malibu Seaside Chef Gina Clarke’s Red Wine Braised Short Ribs
Nothing says cowboy better than beef. Malibu Seaside Chef Gina Clarke serves up her Red Wine Braised Short Ribs – a hearty meal that make you feel like youíre back at the ranch
Red Wine Braised Short Ribs
INGREDIENTS
Short Ribs
3 stalks celery chopped
2 carrots chopped
1 whoite onion chopped all the same size
4 cloves minced garlic
3/4 cup red wine
Tomato paste
Beef stock
Three sprigs of thyme
PREPARATION
Lightly dust short ribs with flour on all sides.
Heat a large saute´ pan very hot with olive oil. As soon as oil is heated place short ribs in pan. Brown on all sides. Take ribs out of the pan and set aside.
In the same pan used to brown the short ribs, saute´ celery, carrots, oion and garlic for three minutes.
Deglaze pan with 3/4 cup red wine. Reduce to half and addone tablespoon tomato paste.
Add three sprigs of thyme and a bay leaf. Scrape the pan to release flavor add back short ribs and 2 cups bee stock. Trasfer to a Dutch Oven. Cover and cook at 325 degrees until the meat falls off the bone.
Malibu Seaside Chef Gina Clark chose Mar Farm, a unique farm-stay destination, to shoot her Red Wine Braised Short Rib recipe.
The property, located in San Luis Obispo’s southern border in the Edna Valley wine region, is surrounded by scenic vineyards and foothills.
Follow Gina on Instagram@malibuseasidechef
Photo Credit: Jennifer Olson Instagram: @jenjoi
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