- Fresh Dirt
- Holiday Gift Packs
- Our Family of Wines
- J. Lohr 40th Anniversary
- J. Lohr Cuvée Series
- J. Lohr Vineyard Series
- 2013 J. Lohr Carol’s Vineyard Sauvignon Blanc
- 2012 J. Lohr Highlands Bench Chardonnay
- 2012 J. Lohr October Night Chardonnay
- 2012 J. Lohr Arroyo Vista Chardonnay
- 2011 J. Lohr Highlands Bench Pinot Noir
- 2012 J. Lohr Fog’s Reach Pinot Noir
- 2011 J. Lohr Carol’s Vineyard Cabernet Sauvignon
- 2011 J. Lohr Hilltop Cabernet Sauvignon
- 2012 J. Lohr Tower Road Petite Sirah
- 2012 J. Lohr Late Harvest White Riesling
- J. Lohr Estates
- 2013 J. Lohr Estates Flume Crossing Sauvignon Blanc
- 2013 J. Lohr Estates Bay Mist White Riesling
- 2013 J. Lohr Estates Falcon’s Perch Pinot Noir
- 2013 J. Lohr Estates Wildflower Valdiguié
- 2013 J. Lohr Estates Riverstone Chardonnay
- 2012 J. Lohr Estates Los Osos Merlot
- 2012 J. Lohr Estates Seven Oaks Cabernet Sauvignon
- 2012 J. Lohr Estates South Ridge Syrah
- J. Lohr Gesture
- ARIEL Non-Alcoholic Wines
- Cypress Vineyards
- Painter Bridge
- J. Lohr Vintage Chart
- Wine Review Finder
- J. Lohr Wine Store
- Wine Clubs
- Visit Us
Cabernet Braised Short Rib
recipe courtesy of Chef Bruce Finch, A Party For Your Palate
- 8 lbs English short ribs, cut in half by butcher
- 1 1/2 white onion, sliced
- 4 carrots cut into 1” pieces
- 4 stalks celery, cut into 1” pieces
- 4 cloves garlic, smashed
- 6 oz tomato paste
- 1 bottle cabernet sauvignon, divided
- 1 qt beef stock
- 6 bay leaves
- 1/4 cup Worcestershire
- Seasoned salt
- Canola Oil
Pre heat oven to 300 degrees
Turn short ribs bone side down on a flat surface. Rub in Worcestershire sauce to meat. Sprinkle seasoned salt over meat.
Using a large pan, pour in enough canola oil to coat the pan. Heat oil until it’s shimmering. Add short ribs to hot oil and sear the three meat sides (about 3 minutes per turn). Working in batches, continue to sear short ribs and when done, place in a roasting pan, bone side up, in a single layer. Do not stack or layer ribs. Add bay leaves to the roasting rack.
When all ribs are seared, if necessary, add oil to the pan. Add in onions, carrots, garlic and celery and cook until onions soften. Deglaze pan with half of the red wine, stirring to pick up any brown bits. Add in tomato paste and stir to create a thick sauce. Add in beef stock and bring to a simmer.
Pour mixture over ribs and stir the vegetables around the beef so that they are not just sitting on top. Liquid should only come to halfway up rib meat. Cover and place in oven for 3 hours.
Remove from oven and remove short ribs from liquid. Reserve braising mixture and cool. Remove short ribs from the bone, discard the bone, and using a sharp knife, carefully remove cartilage that connects the meat to the bone. Reserve meat. (can be made a day ahead) When braising mixture is cool, put in refrigeration and refrigerate until fats floats to the top. Skim and discard fat. In a food processor or using an immersion blender, mix braising liquids. Bring mixture to a simmer and reduce by half. Add in the other half of the bottle of wine and reduce by 1/4. Sauce should be thick and rich. Season to taste.
Add short ribs to a pan, pour braising liquids over short ribs and place in 300 degree oven for 2 hours.
Serve hot with sauce poured over ribs. Accompany with our Hilltop Vineyard Cabernet Sauvignon for a delicious pairing!