Fall Recipes: Cabernet Franc braised short ribs from Bowers Harbor Inn

October 3, 11:43 AMDetroit Restaurant ExaminerDavid Moss

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Short ribs are one of those comfort foods that are especially good when slow cooked. This recipe comes from Chef Paul Olson at the Bowers Harbor Inn, Traverse City, Michigan.

Chef Olson says that short ribs are one of his “favorite items to cook and eat, a crowd pleaser for sure.” This is a dish that can be made a few days in advance and stored in the braising liquid. It will go well on a crisp Fall night, with a nice bottle of Cabernet Franc from Old Mission Peninsula. According to Chef Olson,
“There is something comforting about the smell of meat braised in red wine with garlic and mirepoix. After we sear the shortribs, I turn the hood fans off and deglaze the pan in the dining room so that the whole restaurant smells amazing.”

Short Ribs

Ingredients:

• 6-8 beef short ribs
• 1 small Spanish onion diced
• 1 carrot chopped
• 1 stalk celery chopped
• 2 heads garlic cut in half
• 16 oz Michigan Cabernet Franc
• 2 tbsp tomato paste or 2 tomatoes chopped
• 12 oz beef stock (or canned beef broth)
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 anchovies
• 8 whole peppercorns crushed
• flour for dusting
• 3 oz butter

Method
Season short ribs with salt and pepper, dust with flour and sauté on med high heat in enough oil to just coat sauté pan. (canola, vegetable oil or olive oil are fine). Sear until golden brown on all sides, and set aside.

Pour out excess oil and sauté veggies until browned. Add tomato, garlic, wine and beef stock. Add thyme, peppercorns, bay leaf and anchovies. Bring to a boil and pour over short ribs.

Cover with foil and cook in a 275 degree oven for two hours. Remove foil and cook until fork tender (when you fork them the fork should pull out with no resistance), probably only another ½ hour but possibly another hour if they are large short ribs. Remove short ribs from broth and reduce liquid until saucy. Stir in butter and serve over meat. Serve with your favorite starch and seasonal vegetable.

Bowers Harbor Inn
13512 Peninsula Dr
Traverse City, MI 49686-9717
(231) 223-4222

• See Chef Paul Olson’s recipe for Butternut Squash Soup
• See Chef Paul Olson's recipe for Bam Bier Chicken
• See Chef Don Yamauchi's recipe for Pumpkin Wonton
• See award-winning Michigan Cabernet Franc

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