Recipes - Oregon Wine Merchants

In our recipe section, we feature Northwest Recipes from some of the area's greatest chefs. These foods are made for wine!

This month:

Braised Beef Short Ribs with Gremolata

by Bob Denman of the McCully House in Jacksonville, Oregon.

6 pounds beef short ribs (have the butcher cut them about 3 inches by 3 inches)
* olive oil
1 bulb of peeled garlic
2 tablespoons coarsely ground black pepper
4 cups canned tomatoes with the juice
2 cups Slagle Creek Vineyards Tempranillo or a full-bodied red wine
1 bunch fresh chopped basil
1 cup of finely chopped parsely
3 cloves chopped garlic
3 tablespoons lemon zest
* pinch of salt

1. Rub the short ribs with olive oil and braise them in a convection oven at 450°F for about 10 minutes or in a heavy skillet with a quarter cup of olive oil. Place the short ribs in a roasting pan and cover with garlic, black pepper, tomatoes, wine and basil. Cover and roast for about 5 hours at 175°F in a convection oven or 250°F in a conventional oven. Check occasionally to make sure liquid doesn’t boil away. Add water if necessary. 2. To make the Gremolata, combine parsley, garlic, lemon zest and a pinch of salt. Sprinkle over the finished ribs. Serve with garlic mashed potatoes. Yields 6 servings.

McCully House
240 E. California St. • Jacksonville • 541-899-1942 • www.mccullycountryhouseinn.com