Serving for Two
3 lbs. bone-in beef short ribs
1-1/2 Tbsp sea salt
A generous half bottle of Mark Herold Wines red
1 cup beef stock
1-1/4 cups water
2 Tbsp tomato paste
1 large head of garlic - all of the cloves peeled and slightly smashed
2 tsp of freshly ground black pepper
Good quality Italian country bread
Extra Virgin olive oil for drizzling
Pre-heat the oven to 350 F.
Use an oven proof dish. Coat the beef ribs evenly with all of the sea salt.
In a saucepan add wine, beef stock and water then bring to a boil. Reduce the heat and simmer the mixture for 5 minutes.
In a small bowl or cup take a ladle full of the above sauce mixture and add the tomato paste. Stir to dissolve and then return to the saucepan.
Add all of the garlic cloves to the saucepan along with all of the ground pepper. Then pour over the meat.
Cover the dish tightly with aluminum foil. Place on top of stove burner, bring to a low boil over medium heat for 20 minutes.
Carefully remove from burners and place in the oven, reducing the heat to 250 F. Keep the oven heat adjusted so that the dish maintains a constant, gentle simmer.
Cook for 3 hours, turning the meat every hour and bathing it in the meat sauce. Continue cooking for 3 hours or until the sauce has reduced by about half.
Thickly slice then toast or grill the country bread, drizzle with olive oil.
Divide meat and sauce to taste in shallow serving bowls.
Enjoy reaching across the table and dipping your bread in your lover’s sauce!
Pop a bottle of your favorite Mark Herold Wines Cabernet Sauvignon!
Vivere in grande. Bevi bene!