Grilled Short Ribs with onion soubise, fennel slaw

Serves 4 | Prep Time 45 min. | Cook Time 60 min.
This dish goes perfectly with our Jack’s Masterpiece Cabernet Sauvignon

1.5 lb. boneless short ribs, sliced ¼ in.
1 T. olive oil
1 c. dark beer, preferably a stout
½ t. chili flake
½ t. smoked paprika
1 ea. shallot, sliced
1 t. fresh thyme, chopped
2 ea. yellow onions, small diced
2 t. garlic, minced
2 T. butter
¼ c. cream
1 t. fresh thyme, chopped
1 ea. fennel bulb, cored removed, quartered and thinly sliced
½ c. purple cabbage, thinly sliced
2 ea. scallions, thinly sliced
2 T. olive oil
1 T. rice vinegar
1 t. sugar
1 T. chopped tarragon
1 T. chopped pinenuts


  1. Marinate short ribs overnight in beer and spices.
  2. In a medium saucepan, gently sweat onions in garlic in butter until onions begin to caramelize.  Cover and place in 300˚ oven until evenly caramelized and most of the liquid has been cooked out.  Add cream to pan and bring to a boil, reduce until thickened and add chopped thyme.  Season with salt and pepper.
  3. Mix fennel, cabbage and scallions with olive oil, vinegar, sugar, tarragon and pinenuts.  Season with salt and pepper and set aside.  Do not overdress.  Fennel and cabbage need to be crunchy.
  4. To finish the short ribs, grill at over high heat until cooked though.  Serve on top of onion soubise and top with fennel slaw.

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