Winery Short Ribs
As fall settles in, we crave warmer, heartier dishes, and short ribs braised in Cherrycream Dark Cabernet Sauvignon is the best, worth all the hassle. Perfect over polenta, mashed potatoes, or buttery noodles. This decadent dish tastes even better if made the day before. This makes separating the fat a breeze and really lets the flavors meld.
2 tablespoons olive oil
6 short ribs, about 4 lbs, English cut
2 teaspoons salt, divided
1 teaspoon pepper
1 large onion, diced
3 ribs celery, diced
3 medium carrots, diced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 garlic cloves, minced
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
2 cups Cherrycream Dark Cabernet Sauvignon
2 cups beef stock
- Preheat the oven to 325 ℉. Heat olive oil in a large dutch oven over medium-high heat.
- Dry short ribs with paper towels and sprinkle with 1 teaspoon salt and 1 teaspoon pepper.
- Brown meat in oil on all sides, roughly 1-2 minutes per side. Remove meat from the pot and set it aside.
- Decrease heat to medium, add onions, celery, and carrots, and cook for 10 minutes, scraping the bottom of the pot. Decrease the heat to medium-low if browning too quickly.
- Add 2 tablespoons flour and cook, stirring for 1-2 minutes
- Add tomato paste and cook while stirring for 2 minutes.
- Add garlic, rosemary, thyme, and bay leaves and cook for 1 minute.
- Add wine, broth, and additional 1 teaspoon salt, stir gently and simmer for 1-2 minutes.
- Add short ribs back to the pot, cover, and cook in the oven for 3 hours.
- Remove pot from oven; if meat pulls apart easily, let stand for 30 minutes; if not, cover and cook an additional 15-30 minutes, remove the lid if the sauce is thin.
- After resting, remove meat and skim fat from the sauce. (Or cool an additional 30 minutes and refrigerate overnight, skim fat the next day. Reheat gently.)
- Serve hot.