Braised Short Ribs with Black Olives
This dish is wonderfully comforting on a winter night. It pairs beautifully with the Côtes de Tablas. The flaming brandy, although not absolutely essential, burns up the excess fat and makes quite a difference to the flavor of the finished sauce
- 5 lbs. bone-in short ribs, trimmed of excess fat
- 4 tbsps brandy
- 8 ozs red wine
- 7 ozs chicken stock or water
- 1 tbsp butter
- 1 tbsp olive oil
- 6 ozs pitted black olives, rinsed
- bouquet of thyme, parsley and bay leaf
- strip of orange peel
- 2 crushed garlic cloves
- salt and pepper to taste
- Preheat oven to 300 degrees.
- In large pot on medium-high, brown the meat in the olive oil and butter, in batches.
- Return all meat to pan, and arrange ribs in single layer.
- Warm brandy in a soup ladle, pour it over the meat, carefully set a light to it, and shake the pan until flames go out.
- Add the red wine and enough stock to come halfway up the sides of the ribs. Let it bubble quickly for about 30 seconds.
- Lightly season with salt and pepper, add the bouquet, orange peel and garlic. Cover pot with a layer of foil and the lid.
- Cook in oven at 300 degrees for 2 to 2 1/2 hours, until meat is fork-tender. Check periodically to make sure liquid is simmering and not drying up.
- Ten minutes before serving, remove bouquet and add olives. Stir to combine.
- Serve with egg noodles or rice.
Pairs With: Esprit de Tablas/Beaucastel, Cotes de Tablas, Patelin de Tablas, Reserve Cuvee, En Gobelet, Tannat, Mourvedre, Grenache, Cabernet Sauvignon