Recipes Syrah-Braised Short Ribs 5.0 (647) Add your rating & review Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine. Plus: F&W's Beef Cooking Guide By Clint Sloan Clint Sloan Clint Sloan is a wine expert with over two decades of experience in the food and beverage industry. In 2011, Food & Wine named him one of the best sommeliers in America for his innovative wine list at the acclaimed South Carolina restaurants McCrady's and Husk. He holds an advanced certification from the Court of Master Sommeliers.Experience: Clint Sloan found his true calling when he took a job as a busboy at famed South Carolina restaurant McCrady's in 1999. He fell in love with wine and set about nurturing his passion. In 2008, Clint was awarded a Cru Carneros scholarship. The following year he received a scholarship from The Guild of Sommelier's Education Foundation. Clint garnered national attention in 2011 when Food & Wine singled him out for his unconventional wine groupings based on terroir rather than traditional classifications of political geography or grape varietal. He grouped his wines based on five categories of soil type: clay, gravel, limestone, slate, and volcanic.Clint left McCrady's and Husk at the end of 2012 to take on new challenges in wine sales. In 2016, he went to work for Banshee and Valkyrie Selections focusing on small production wines from California and French and Spanish imports. Clint is currently the southeast regional sales manager for Degrazia Imports, purveyors of fine small production wines from Italy.Education: Clint studied computer and political science at the College of Charleston. He is an Advanced Certified Sommelier from the Court of Master Sommeliers. Food & Wine's Editorial Guidelines Updated on December 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Theo Morrison Active Time: 30 mins Total Time: 5 hrs 10 mins Yield: 4 Ingredients 8 flanken-style beef short ribs, cut 1 inch thick (5 pounds) Salt and freshly ground pepper 1/2 tablespoon each of chopped parsley, oregano and rosemary 1 tablespoon vegetable oil 1/2 pound sliced bacon, chopped 1 large onion, finely chopped 1 carrot, finely chopped 1 celery rib, finely chopped 1 1/2 cups Syrah or other dry red wine 1 cup beef broth Directions Preheat the oven to 325°. Season the ribs with salt and pepper and sprinkle with the herbs. In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a medium nonreactive roasting pan. Working in two batches, add the ribs to the skillet and cook over moderately high heat, turning a few times, until richly browned, about 6 minutes per batch. Transfer the ribs to the roasting pan. Add the onion, carrot and celery to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the wine and beef broth and boil, scraping up the browned bits from the bottom of the skillet. Pour the liquid and vegetables over the ribs. Cover and braise in the oven for about 4 hours, turning the ribs once, until the meat is very tender. Transfer the ribs to a deep platter. Strain the braising liquid into a medium saucepan. Skim off the fat and boil the sauce over high heat until reduced to 2 cups, about 3 minutes. Season with salt and pepper, pour the sauce over the ribs and serve. Serve With Soft polenta and roasted carrots. Suggested Pairing Serve with a peppery Washington Syrah. Rate it Print