Pairs Well With: Braised Beef Short Ribs
As the weather is cooling off, fog is coming in, and leaves are dropping from the trees, warm the house up with this delicious Braised Beef Short Ribs recipe. It pairs perfectly with our newly released 2021 Whole Cluster Syrah.
INGREDIENTS
- 4 – 8 short ribs
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 head garlic, cut in half
- 1 – 2 large carrots, chopped
- 1/2 cup flour
- Fresh Rosemary sprigs
- Fresh Thyme sprigs
- 1 bottle red wine
- 1 32 oz. beef broth
- 1/4 cup black peppercorns
- 1/4 cup brown sugar
- 1 Tbsp. unsalted butter
METHOD
- Preheat the oven to 350 degrees.
- Option to trim excess fat from the ribs. Season the short rubs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2-3 minutes on each side in a dutch oven pot over medium heat with neutral oil.
- Set ribs to the side, add in chopped onion, celery, and carrots and stir for 4-5 minutes. Slice a garlic bulb in half and add to the pot as well. Add in a whole bottle of red wine and a whole box of beef stock.
- Add in brown sugar, fresh herbs and black peppercorns. Bring this to a bubble, add the short ribs back in, cover and throw into the oven for 3 hours.
- Set ribs to the side, strain/scoop out all the veggies/herbs/peppercorns and then cook the red wine sauce over medium heat until it’s reduced by half. Whisk often. It should coat the back of a spoon (may take 15-20 minutes but take your time here). Finish with a knob of butter. Serve with a glass of Whole Cluster Syrah and enjoy!
- Recipe from Brita Cooks