Braised Short Ribs with Gravy and Swiss Chard

“Cabernet Sauvignon has been a Wetzel family favorite for decades. Cabernet and beef are always a great match but braised short ribs take the pairing to a new level. The silky richness of the short ribs and lushness of the gravy complement the concentration of the Cabernet perfectly, while the big flavor of the chard matches the weight of the wine.”

– Hank and Linda Wetzel, Family Partners

– Serves 6 –

Ingredients for Short Ribs:
6 lbs. of 3″ long meaty short ribs
Coarse Kosher salt
Black pepper
¼ cup flour
½ cup olive oil, divided
3 cups onions, chopped
3 cups turnips, peeled and ¾″ cubed
2 cups carrots, peeled and chopped
2 cups celery, chopped
8 garlic cloves, peeled
¼ lb. sun-dried tomatoes, chopped (not in oil)
¼ cup loose fresh thyme sprigs
5 bay leaves
2 cups ASR Cabernet Sauvignon
4 cups low sodium chicken broth

Ingredients for Swiss Chard:
¼ cup olive oil
4 garlic cloves, thinly sliced
2 lbs. Swiss chard, center ribs removed and leaves cut into 1″ thick ribbons

Required Equipment:
Dutch oven
Food mill

Method of Preparation:
Preheat oven to 350˚. Sprinkle ribs with coarse salt and pepper. Sprinkle flour over ribs and toss to coat. Heat 1/4 cup olive oil in a dutch oven, over medium-high heat. Working in batches, brown ribs on all sides. Remove ribs and set aside. Wipe out pot. Add remaining oil to the pot, then add the onions, turnips, carrots, celery and garlic; cook vegetables until tender and slightly brown, stirring often, for about 12 minutes. Add the sun-dried tomatoes, fresh thyme sprigs and bay leaves; stir to coat. Return ribs to the pot, placing on sides to fit a single layer. Add wine and simmer about 5 minutes. Add chicken broth, cover and bring to a simmer.

Transfer the pot to the oven and braise until tender, about 2 hours. Let stand, covered, at room temperature for about 5 minutes. Carefully remove the ribs, thyme sprigs and bay leaves. When cool enough, refrigerate 24 hours to allow the fat to rise and solidify, making it easy to remove. Reheat the braising liquid and vegetables in the dutch oven before passing through a food mill and returning to the pot. Season the gravy with salt and pepper to taste. Return ribs to the pot, cover and simmer until heated through.

Swiss Chard:
Heat olive oil over medium-high heat. Add garlic and stir about 30 seconds. Add half the chard, tossing until it wilts, about 1 minute; add water by tablespoons if dry. Add the remaining chard and toss until wilted but bright green, about 3 minutes. Season to taste.

Divide ribs and chard among plates, then spoon the gravy over the ribs. This is also great with mashed potatoes.