Taste
Braised Short Ribs with Rosemary & Garlic Petit Verdot Cool Jazz & Soulful Lounge Pairing
There’s something great about a laid-back autumn night, a cozy atmosphere, your favorite music on, and just enough time to enjoy it all.
When we make this dinner, braised short ribs with rosemary & garlic, it's one of those meals that's easy to pull together but feels incredibly special. It's a no-fuss recipe that delivers rich, comforting flavor.
The short ribs have that perfect combination of tender, fall-off-the-bone meat and aromatic herbs, and they're especially delicious paired with a glass of our 2019 James Cole Petit Verdot. This wine is bold, with dark fruit and spice notes, and it beautifully complements the richness of the dish.
Cooking together like this reminds us to slow down, catch up, and just enjoy the moment, glass of wine in hand and all.
Cheers,
James & Colleen
When we make this dinner, braised short ribs with rosemary & garlic, it's one of those meals that's easy to pull together but feels incredibly special. It's a no-fuss recipe that delivers rich, comforting flavor.
The short ribs have that perfect combination of tender, fall-off-the-bone meat and aromatic herbs, and they're especially delicious paired with a glass of our 2019 James Cole Petit Verdot. This wine is bold, with dark fruit and spice notes, and it beautifully complements the richness of the dish.
Cooking together like this reminds us to slow down, catch up, and just enjoy the moment, glass of wine in hand and all.
Cheers,
James & Colleen
Groove to the music
We threw together a few of our favorite tracks for this one. Chill, soulful, and just the right vibe for grilling and hanging out.
Listen Here
Listen Here
Ingredients:
3 lbs
beef short ribs (bone-in preferred)
2 tbsp
olive oil
To Taste
Salt & freshly ground black pepper
1
large onion, diced
3
carrots, diced
4
cloves garlic, smashed
2 tbsp
tomato paste
2 cups
beef stock
1 cup
red wine (use a splash of the Petit Verdot!)
2
sprigs fresh rosemary
2
sprigs fresh thyme
Instructions:
1. Prep & Sear: Preheat oven to 325°F (160°C). Pat short ribs dry, season
generously with salt & pepper. Heat olive oil in a heavy Dutch oven and sear ribs
on all sides until deep brown (about 3–4 minutes per side). Remove and set
aside.
2. Build the Base: In the same pot, sauté onion, carrots, and garlic until softened
and lightly caramelized. Stir in tomato paste and cook for 1–2 minutes.
3. Deglaze & Braise: Pour in the wine, scraping up any brown bits. Add beef stock,
rosemary, and thyme. Return ribs to the pot.
4. Cook Low & Slow: Cover and braise in the oven for 2.5–3 hours, until the meat
is fork-tender and nearly falling off the bone.
5. Finish: Skim excess fat from the surface, taste, and adjust seasoning with salt
and pepper.
Serving Suggestion:
Serve the short ribs over creamy mashed potatoes or Parmesan polenta.
Garnish with a sprinkle of fresh parsley.
Why It Works with Petit Verdot
The rich, savory beef softens the tannins in the wine. The rosemary, garlic, and tomato paste highlight the earthy, herbal side of Petit Verdot. The wine reduction in the braise creates a seamless flavor bridge.
generously with salt & pepper. Heat olive oil in a heavy Dutch oven and sear ribs
on all sides until deep brown (about 3–4 minutes per side). Remove and set
aside.
2. Build the Base: In the same pot, sauté onion, carrots, and garlic until softened
and lightly caramelized. Stir in tomato paste and cook for 1–2 minutes.
3. Deglaze & Braise: Pour in the wine, scraping up any brown bits. Add beef stock,
rosemary, and thyme. Return ribs to the pot.
4. Cook Low & Slow: Cover and braise in the oven for 2.5–3 hours, until the meat
is fork-tender and nearly falling off the bone.
5. Finish: Skim excess fat from the surface, taste, and adjust seasoning with salt
and pepper.
Serving Suggestion:
Serve the short ribs over creamy mashed potatoes or Parmesan polenta.
Garnish with a sprinkle of fresh parsley.
Why It Works with Petit Verdot
The rich, savory beef softens the tannins in the wine. The rosemary, garlic, and tomato paste highlight the earthy, herbal side of Petit Verdot. The wine reduction in the braise creates a seamless flavor bridge.
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