A big ol’ cab deserves a big rich dish. That was the direction we took with this paring. This cab is delicious and big. Short ribs are one of my favorite things to cook. You must have time and patience, but they are very easy. Do not rush the cooking process, you want the meat to fall off the bone and melt in your mouth. And then wash it down with a nice sip of this sultry cab. You will be smiling.
Preheat Oven to 350*
Over medium to high heat, place olive oil in large heavy bottomed pan (dutch oven preferred). Generously season all sides of the short ribs with salt and peppr place into pan, browning on all sides, approximately 5-8 minutes. Remove from pan and set aside. Place leeks, carrots and thyme into the pan, stirring to scrape all of the brown bits off the bottom. Once leeks become soft, deglaze with red wine and reduce to half. Add back in the short ribs along with the lemon peels and enough beef stock to almost cover the short ribs (note, you don’t have to use all of the stock, keep some in reserve incase the liquid evaporates while cooking). Cover and place into the oven. Cook for 3 hours checking every hour to make sure the liquid hasn’t evaporated. If the liquid looks low, add more beef stock.
Remove from oven after 3 hours and serve with generous spoonful of cooking liquid and vegetables. Salt to taste.
Chef recommends serving with a baked potato and pickled vegetables.
Yields 4 servings.
