Grace Hill Winery has the finest vineyard and winery in the Wichita area! Start with a wine tasting of handcrafted Kansas wines and finish with a wine tour. Grace Hill offers an authentic winery experience in the Kansas City area (just opened) and in Witchita, KS. Chef Alli visited Grace Hill Winery this week and created the most delicious Farm House Beef Short Ribs with Red Wine Gravy Recipe. Sounds like the PERFECT Christmas dinner for those who love beef, wine and KANSAS! Check out Chef Alli and Jeff on KAKE TV as they talk about Grace Hil's wines, recipes and Holiday Gifts. Learn more about Grace Hill Winery at https://www.gracehillwinery.com/. 

Recipes

Farm House Beef Short Ribs with Red Wine Gravy 

2 Tbs. good olive oil

3-4 lbs. bone-in beef short ribs, preferably 8 ribs total 

kosher salt and freshly ground black pepper, to taste 

1 small medium yellow onion, diced 

3 ribs celery, diced 

3 medium carrots, diced 

2 cloves garlic, crushed 

1/2 cup Grace Hill Winery ?? wine 

1 1/4 cups beef broth, divided use 

2 Tbs. good balsamic vinegar

1 Tbs. packed dark brown sugar

2 tsp. Worcestershire sauce

1 bay leaf

1 tsp. paprika

1/4 tsp. dried thyme leaves 

2 Tbs. cornstarch

1 batch of your favorite mashed potatoes 

Chopped scallions, Italian parsley, or fresh rosemary, as a garnishment 

Preheat the oven to 350 degrees F. 

Liberally season each short rib with kosher salt and pepper on all sides. 

In a large heavy-bottomed Dutch oven set over medium-high heat, add the oil. 

When the oil is nicely hot, add the seasoned ribs, a few at a time, quickly browning them on all sides, working in batches as to not over-crowd the pot. Place the seared ribs onto a platter as you work; reserve. 

Reduce the heat to medium. To the pan drippings in the Dutch oven, add the onions, celery and carrots, cooking and stirring until the veggies are softened and browned, approx. 10 minutes. 

Add the crushed garlic to the pot; cook another minute, then add the tomato paste, cooking an additional 5 minutes to let it turn from bright red to a deeper more caramelized color, stirring often. (If needed, add a bit of broth or wine at this stage to keep the tomato paste/veggie mixture from sticking to the bottom and sides of the pot.) 

Add the red wine to the Dutch oven, stirring to deglaze the bottom of the pot, bringing up any particles attached to the bottom (all the good stuff!). Now add 1 cup beef broth, balsamic vinegar, brown sugar, Worcestershire sauce, bay leaf, paprika and thyme; bring the sauce just to a simmer. 

Add the reserved short ribs from the platter to the liquid in the Dutch oven; cover with a lid. Bake the short ribs for 2 hours at 350 degrees F., then reduce the heat to 325 degrees F., continuing to bake the ribs for one additional  hour, or until the meat is very fork-tender. 

Remove the pot of short ribs from the oven. Remove the lid, using tongs to gently place the short ribs onto a platter. Next, using a fine mesh strainer, strain the sauce from the pot, returning it to the Dutch oven once more. 

Now it’s time to make the gravy! In a small bowl, whisk together the remaining 1/4 cup of broth with the cornstarch until smooth; whisk this mixture into the sauce in the Dutch oven. Bring the heat to medium, continually whisking the gravy until it is nicely thickened; season to taste. 

To serve, place the warm mashed potatoes down as a fluffy bed; ladle with some gravy, then nestle in the short ribs, adding a bit more gravy over the top, as desired. Sprinkle with your preferred green garnishment and serve at once! 

If you haven't figured out your Holiday dinner yet, Beef Short Ribs and Red wine are sure to be a crowd-pleaser.

Happy Holidays! 

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