Wine Portfolio
Chef Marco Moreira
Greenmarket Vegetable Chowder | Pumpkin Soup with Wild Mushrooms | Sweet and Sour Short Ribs

Sweet and Sour Short Ribs with Dried Cranberries

Serves 8 -10 guests

10 Short Ribs (ask for 3 bone center cut)
2-3 large Spanish onions cleaned and diced
7 cloves of garlic slices
2 table spoons Olive oil
5ea. Carrots- peeled and slice ½ an inch on a diagonal
¼ Cup Tomato Sauce
¼ Cup Tomato Paste
¼ Cup Sugar
1 Cup Dried Cranberries
1 Bay Leaf
2 cloves
½ Cup Water
½ Cup Red Wine
1/2 cup red wine vinegar
Salt and Pepper to taste

Heat a large skillet or sauté pan. When your pan is hot, season ribs with salt and pepper and place ribs in pan and brown evenly on all sides. When the ribs are browned evenly place in a ceramic braising pot.

Sauté onions in olive oil until golden brown then add sliced garlic. Cook mixture for an additional two minutes, add tomato products and carrots. Cook for another 5 minutes stirring to incorporate ingredients. Place all ingredients with ribs in braising pot.

Add wine, vinegar, water, bay leaf and cloves. Bring to a simmer. Cover tightly with tin foil and lid and bake at 375 degrees for one and a half to two hours, until meat is fork tender.

Remove ribs from oven and cool. Skim the fat from the liquid and reduce by 1/4. Season with salt and pepper and add dried cranberries. Remove bones and excess fat from ribs and place back in the liquid and chill overnight.

When you are ready to serve the ribs, pre-heat your oven to 375 degrees. Remove any fat that has formed on the top of the pot and cover tightly. Place in oven for about 35-40 minutes until hot. Serve

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