Christmas has the ultimate build up from decorating the tree, buying and wrapping presents, to planning a menu for every gathering. It can be daunting to prepare a festive meal when there are so many other tasks to complete before the 25th. But, with this step-by-step, delicious beef short rib recipe courtesy of PRESS Napa Valley, you’ll have your feast covered to make more time to spend with loved ones.
One of Napa Valley’s finest chophouses, PRESS Restaurant, is renowned for its wood-grilled steaks and extensive Napa Valley wine collection. We’re honored to share the recipe for their most popular dish, short ribs served over sofrito-braised beans and topped with a gremolata crumble.
As for the wine pairing, Cabernet Sauvignon is always a classic and excellent choice with beef. We recommend Frank Family’s Winston Hill Bordeaux-style blend. The wine’s power, good structure, and fine tannins are the ideal match for PRESS’s braised beef short ribs.
½ Cup Extra virgin olive oil
½ Cup Red onion, finely chopped
¼ Cup Sweet carrot, finely chopped
¼ Cup Fennel, finely chopped
½ Cup White wine
2 Tbsp Red wine vinegar
1 ¼ Cup San Marzano Tomatoes, canned, chopped fine
1 ¼ Cup Juice from San Marzano Tomatoes (strained)
1 Tsp Dried oregano
¼ Tsp Chili flake
1 Pinch Fennel pollen, optional
1 Sprig Rosemary
1 Each Bay leaves
10 Each Basil leaves
2 Cloves Garlic, chopped
To taste Salt
1 Pound Romano beans, ends removed, cut in 1 ½” length
1. Heat a large pot over low-medium heat and add olive oil.
2. Add chopped onion, carrot, and fennel. Cook over low-medium heat, stirring often until the vegetables are toasted. About 20 minutes.
3. Deglaze the pan with white wine and red wine vinegar. Cook until nearly dry.
4. Add tomatoes, tomato juice, oregano, chili flake, and fennel pollen and stir in to incorporate.
5. Place the rosemary, bay leaves, and basil in cheese cloth and tie closed to create a sachet. Add the sachet to the pot.
6. Cook on low heat, stirring frequently, until the tomato juice is reduced by half. About 25 minutes.
7. Add the beans, season with salt, and cover them with a sheet of parchment. Bake in a 250°F oven until the beans are completely tender.
8. Remove from the oven, adjust the seasoning with salt, and allow to cool to room temperature. Keep covered until use. Beans can last up to 5 days in the refrigerator.
2 Pounds Boneless, prime short ribs
To taste Kosher salt and black pepper
1 Pound Beef trim, cut into small pieces
2 Tbsp Vegetable oil
1 Cup Carrots, small diced
1 Cup Onions, small diced
1 Cup Shallots, small diced
1500 ml Red Wine
4 Each Garlic cloves, skin-on, crushed
2 Sprigs Thyme
1 ¼ Qt Veal stock
½ Tbsp Black peppercorns
¾ Cup Dried cherries
2 Tbsp Red wine vinegar
1. Season the short ribs with salt and black pepper, and grill over a moderate flame. The flame should be intense enough to sear/char the meat, but also allow the short ribs to take on plenty of smoke.
2. Remove from the grill and reserve.
3. For the braising liquid, heat a large pot over medium-high heat and add in the vegetable oil.
4. Once lightly smoking, add the beef trim, spread evenly across the surface of the pot, and allow to sear on one side for approximately two minutes.
5. Stir the trim and continue to sear until seared on all sides.
6. Add the carrots, onions, and shallots. Continue to cook over medium-high heat until lightly caramelized, about 5-6 minutes.
7. Add red wine, garlic, and thyme. Bring to a simmer. Once simmering, skim any impurities that rise to the surface and discard. Reduce heat to medium and allow to reduce by ½.
8. Once reduced, add the veal stock, peppercorns, cherries and vinegar. Bring to a simmer and skim. Allow to cook over medium heat for an additional 20 minutes.
9. Strain the braising liquid through a fine mesh sieve.
10. Place the short ribs in an oven proof dish and cover with the braising liquid.
11. Place in a 250°F oven and braise for approximately three hours, turning every 30 minutes.
12. Remove the short ribs from the oven and allow to cool.
13. Once cooled, place in an airtight container and allow to sit overnight in the braising liquid.
14. The next day, remove the hardened fat from the surface. Gently heat the short ribs in the sauce to melt the sauce off the meat.
15. Portion the short ribs into four even portions and return to the sauce. Warm over low heat until heated through. Reserve in a warm place.
16. Meanwhile, reduce the remaining braising liquid by half. Reserve.
10 Slices Pain de campagne, crust removed, sliced ¼” thick
1 Qt Vegetable oil, for frying
¼ Cup Shallots, sliced thinly on mandolin
2 Cloves Garlic, sliced thinly on mandolin
As needed Wondra flour
¼ Cup Parsley leaves
2 Sprigs Rosemary, leaves only
8 Each Sage leaves
¼ Tsp Kosher salt
½ Tbsp Lemon oil
1. Slice the pain de campagne ¼” thick and brush with olive oil. Grill on both sides
2. Once grilled, dice the bread into a small dice and toast at 300°F until completely dried out and lightly golden in color.
3. Allow the croutons to cool.
4. Meanwhile, place the oil into a 4-quart pot and heat over medium heat. Bring to 300°F.
5. Dust the shallots in wondra flour and fry in 300°F oil until golden brown. Remove to a towel lined tray and season lightly with salt.
6. Fry the garlic at 300°F until golden brown. Remove to a towel lined tray and season lightly with salt.
7. Fry each of the herbs in 325°F oil until crispy. Remove to a towel lined tray and season lightly with salt. Reserve a few of the nicest herbs for garnish.
8. Once everything is fried, finely chop the shallots, garlic and herbs, and combine in a small bowl.
9. Place the diced, dried bread into a food processor and pulse until finely and evenly chopped.
10. Add the bread to the herb mixture and add salt and lemon oil.
11. Reserve until needed.
12. Store in an airtight container.
Make sure all the fried items are drained very well of excess oil before being minced.
1. Heat the Romano beans in a small pot and divide between four bowls.
2. Place one portion of heated short rib on top of the beans and pour some of the glaze over them.
3. Place some of the fried herbs around the dish and serve with the gremolata crumble on the side.