Red Wine Braised Short Ribs
These short ribs are really something special. They are slow cooked in a dutch oven or a slow cooker until they fall off the bone. This pairing is extra special because the ribs are cooked in the same wine that you will enjoy with the meal. Guaranteed successful pairing.
Ingredients
2 tbsp Canola oil
1.3 kg of Short Ribs, Full Beef Ribs or Chuck
2 heads of garlic cut in half crosswise
1 ½ cup chopped carrots
1 cup chopped red onion
1 ½ cup chopped celery
2 tsp salt
Pepper
2 tsp smoked paprika
3 tbsp tomato paste
1 cup of red wine from advent calendar (bold, dry red)
2 cups beef Stock
3 tsp of dry rosemary (or 4 fresh sprigs)
2 tsp dried thyme (or 3 fresh sprigs)
Method
This recipe can be done in the oven or the slow cooker.
Slow cooker: low for 7 hours
Dutch Oven 325 degrees for 3 hours
Heat canola oil on high in a large frying pan until shimmering and smoking. Season meat with salt and pepper. Sear meat on all sides until a golden crust forms. Transfer meat into your cooking vessel of choice.
Reduce heat to medium and add garlic cut side down, allowing to cook and brown for 2 minutes. Add celery, carrot, onion, paprika, salt and pepper and cook down for 4 minutes until vegetables soften, but do not brown. Add tomato paste, cook for 2 minutes. Deglaze: add the red wine and use a wooden spoon to scrape all the delicious brown bits from the bottom of the pan. Allow the wine to come to a simmer and allow it to reduce by half, about 10-15 minutes. Stir in beef stock and add herbs. Pour the frying pan contents over the meat and cook as directed above.
When meat is done it will pull apart with a fork and will slide off the bone. Carefully remove the meat, keeping bones in tact if possible. Put on a plate and cover with foil to rest 10-15 minutes. Strain the jus into a bowl discarding the vegetables. Allow the jus to settle so you can skim the fate from the top with a spoon. You can also use a metal ladle and ice to do this as well. I will link a page to the technique below.
Serve with mash potatoes and vegetables.
Koonunga Hill Shiraz Cabernet Tasting Notes
Delicious Pairings with Shiraz
Bold cheeses like smoked and aged gouda or cheddar, blue cheese
Flavorful meats like bacon, ribeye steak, lamb and salami
Black olives, olive tapenade
Grilled mushrooms and meats
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