Red Wine Braised Short Ribs
Fall is here and now is the perfect time to enjoy a heart-warming meal of wine-braised short ribs with a pour of our newly released 2019 IL Mostro Red Wine. The bold, unctuous flavors of this recipe were made for IL Mostro's robust fruit, fine-grained tannins and expressive finish.
Perfect for a cold, rainy day, we served our fall-off-the-bone short ribs over creamy polenta, and let us tell you – the results were divine. Scroll below to get the recipe and be sure to stock up on a 4-pack of IL Mostro!
Ingredients (Serves 2)
Braised Short Ribs
1 pound beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspon cumin
1 tablespoon olive oil
1 medium carrot, large dice
1 medium onions, large dice
2 stalks celery, large dice
1 head of garlic, sliced in half with the root intact
4 fresh thyme sprigs
1 bay leaf
1 tablespoon tomato paste
2 cups dry red wine
1-2 cups beef broth
Butter, as needed
White Wine Vinegar or Sherry Vinegar (optional)
Salt and pepper to taste
|1||Season ribs with salt, pepper, garlic powder and cumin on all sides. In a large dutch oven or heavy pot, heat oil over medium heat. In batches, sear short ribs on all sides until a deep brown color is achieved on each side; transfer to a bowl and set aside.|
Add the mirepoix to the dutch oven and sautee until caramelized. Add tomato paste and cook until rust colored. Deglaze with a small amount of red wine.
Transer the short ribs back to the pot and add remaining wine, broth, garlic thyme and bay leaf to pot and bring to a simmer and cover. Transfer pot to a 275° oven and cook for 3 hours or until the short ribs are fork tender.
Once tender, remove from heat, transfer ribs from pot to a seperate vessel and keep warm. Strain sauce to remove aromatics and place liquid back on the stove top, skimming any fat. Bring to a boil and reduce by half until sauce has thickened to desired consistency. Mount with butter, season to taste and add a touch of white wine vinegar or sherry vinegar to adjust acidity (optional).
Serve short ribs over creamy polenta, mashed potatoes or pasta with the prepared sauce and enjoy!
Serve with James Cole 2019 IL Mostro.