Chef Jason Knibb
Nine-Ten Restaurant at the Grande Colonial Hotel in La Jolla
619/846-3032
www.gclj.com

Chef Jason Knibb’s Port Wine-Braised Beef Short Ribs

Chef Jason Knibb, one of the first three inductees into San Diego Home/Garden Lifestyles’ San Diego Chefs Hall of Fame, displays his all-world culinary skills with a tasty new take on a time-tested favorite — beef short ribs

Serves 6

Ingredients:
3 1/2-4 pounds beef short ribs, boneless if possible
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
2 cloves garlic
1 bottle red wine
2 cups ruby port
1/2 bunch thyme
1 bay leaf
4 cups veal or chicken stock
Salt and pepper, to taste

1. Clean short ribs of excess fat and season with salt and pepper.
2. In a large sauté pan on medium high heat sear ribs until golden brown on all sides, about 4 minutes.
3. Remove ribs from pan and place in a crockpot or ovenproof pot.
4. In the sauté pan, place onion, carrots, celery and garlic and sauté on medium heat until golden brown.
5. Add wine and port, and reduce by half. Add thyme and bay leaf to wine mixture. Pour over ribs and marinate 2 to 3 hours, or overnight.
6. Preheat oven to 325 degrees. Warm veal or chicken stock and pour over marinated short ribs.
7. Cover with foil or an ovenproof lid and cook for 3 to 4 hours, or until fork tender, checking every 45 minutes.
8. Remove from oven and let cool.
9. Remove ribs from pot, strain liquid and return liquid to stove. Skim fat from the top of the liquid and let reduce to sauce consistency (sauce should be thick).
10. Return ribs to pot, glaze and serve.