A perfect recipe for our Refosco is Braised Short Ribs with Root vegetables and Currant. It’s about it being a delicious comfort food that we all crave for during this time of the year.
Here are the details for serving 4 to 6 people:
2 tablespoons neutral oil, such as vegetable, sunflower, or grapeseed (30 mL)
2 pounds boneless beef short ribs, cut into 8 equal pieces (907 g)
All-purpose flour, for dusting
Coarse salt and freshly ground pepper
1 medium onion, roughly chopped
2 carrots, peeled and rough chopped
2 parsnips, peeled and rough chopped
1 large turnip, peeled and rough chopped
1/2 cup currants (118 mL)
2 tablespoons chopped fresh rosemary (30 mL)
1 tablespoon chopped fresh thyme, plus several thyme sprigs reserved for garnish (15 mL)
3 cups Sfriso Refosco (710 mL)
5 cups beef or chicken stock (1,183 mL)
Preheat the oven to 175°C (350°F).
In a large Dutch oven, heat the oil over medium-high heat. Season the ribs generously with salt and pepper and lightly dust in flour. Add the ribs and cook in batches until browned and crispy on all sides, about 3 to 5 minutes per side. Transfer the ribs to a plate and pour out all but several tablespoons (about 45 mL) of the liquid from the pot. Reduce the heat to medium.
To the pot, add the onions, carrots, parsnips, turnips, currants, rosemary, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and stock and allow the mixture to come to a boil. Cook over moderate heat for about 5 more minutes. Add the ribs and their juices back to the pot, cover, and place the entire dish into the oven. Bake until the meat is very tender, about 2 1/2 hours. The ribs are done when the bones easily slide out.
Using a slotted spoon, remove the ribs and vegetables from the pot. Skim any fat off the top. Place the pot’s juices in a saucepot and reduce on medium-high heat until the sauce is thick and dark. Season the sauce to taste with salt and pepper, divide among shallow bowls, top with the ribs and vegetables, and garnish with the thyme sprigs.
Serve our delicious Refosco with it and enjoy!
This recipe and photo have been prepared for us by Fanny Slater.