Stuffing Basket filled with Braised Beef Short Ribs
- 1 lb herbed focaccia, cut in 1-inch cubes and dried
- 2 sticks salted butter
- 2 cups celery, diced
- 2 large carrot, diced
- 2 cups chicken broth
- 2 eggs
- 1 tbsp dried sage
- 3 cups Myka Cabernet Sauvignon
- 2 tbsps fresh rosemary
- 8 garlic cloves
- 1/4 cup olive oil
- 5 lbs bone-in beef short ribs
- 1 yellow onion, diced
- salt and pepper
Short Ribs Directions
(you will need 24 hours ahead of time)
Marinate the short ribs in the wine, garlic, rosemary and salt and pepper for 24 hours. Remove ribs from marinade and set the marinade aside. Dry the ribs off and generously salt and pepper each one. In a large skillet get the oil hot and place ribs in the pan, giving them enough room so they do not touch, and you can turn them easily. Brown each side of the ribs and remove them from the pan when done. When all the ribs are browned, place them in a roasting pan.
Add the onions, carrots, and celery to the same skillet you browned the ribs in, cook until tender. Pour the vegetable mixture with drippings over the short ribs. Use a bit of the marinade to deglaze the pan, so that you don’t lose any of the wonderful drippings. Pour the marinade of the top, cover, and cook at 325˚F for 6 hours or until meat falls off the bone. After ribs have been removed from the oven, remove the meat from the bone and set aside. Remove vegetables, with some of the juices, and place in a bowl.
Directions for stuffing baskets
In a large saucepan melt the butter and sauté the onions until translucent. Add the celery and carrots and cook for about 5-7 minutes or until vegetables are tender. Add the chicken broth, sage, salt and pepper and bring to a boil. Let simmer for 10 minutes. Remove from heat.
Beat the eggs in a small bowl. Pour broth mixture over the bread cubes and mix together well, then mix in the eggs. Cover and let sit for 10 minutes. Use a fork to fluff so the stuffing mixture isn’t clumpy.
Generously butter all sides and the bottom of a 12-one cup muffin pan. Divide the stuffing into 12 portions. Put each portion into the baking and pressing it to the side and the bottom so it is about ½ to 1 inch thick. Bake in a 350 ˚F oven for 30 minutes or until browned and crispy.
Remove the baskets carefully from the pan using a butter knife around the edges to loosen them. Spoon a generous amount of the vegetable mix into the center of the stuffing basket, then add short ribs on top. They are now ready to serve, or you can make a wine reduction or a gravy from the drippings if you want to add a little bit more flavor.
This dish can be enjoyed as an appetizer, a side dish, or a main dish depending how big you want to make them. Enjoy with a bottle of Myka Estates Cabernet Sauvignon.
Sign Up For Our Newsletter
Keep up to date on the latest Myka Estates news! We promise to keep it interesting.