Painted Hills Farm Short Rib Recipe

Prepare the Marinade

In a bowl, combine red wine, beef stock, salt, black pepper, and fresh thyme. Add the short ribs and marinate in the refrigerator for at least 2 hours, preferably overnight.

Sear the Short Ribs

Preheat the oven to 325°F (163°C). In a large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Remove the short ribs from the marinade and sear them in the pot until browned on all sides. Remove and set aside.

Sauté the Vegetables

In the same pot, add the remaining olive oil. Sauté the shallots until translucent, then add the mushrooms and cook for another 5 minutes. Stir in the cherry tomatoes and Brussels sprouts.

Braise the Short Ribs

Return the short ribs to the pot. Pour the marinade over the contents, cover the pot, and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.

Roast the Potatoes

While the short ribs are braising, preheat another oven to 400°F (200°C). Toss fingerling potatoes in olive oil, salt, and pepper, and roast for 25-30 minutes until golden and crispy.

Prepare the Demi-Glace

Once the short ribs are done, remove them from the pot. Strain the braising liquid and reduce it in a saucepan over medium heat until thickened to a demi-glace consistency.

Serve

Plate the short ribs with sautéed vegetables, crispy fingerling potatoes, and drizzle with the red wine demi-glace.