Indulge in a sumptuous dinner with this rich and flavorful braised short ribs recipe, infused with the deep notes of Journey's End "The Cape Doctor" Cabernet Sauvignon 2014. The wine, with its berry aromas and layered tannic structure, marries perfectly with the robustness of the short ribs, creating a dish that's simply divine.
Ingredients:
4-6 beef short ribs (about 3 lbs/1.4 kg)
2 cups of Journey's End "The Cape Doctor" Cabernet Sauvignon 2014
1 cup beef stock
1 large onion, finely chopped
3 cloves garlic, minced
3 carrots, chopped into large pieces
2 celery stalks, chopped
1 bay leaf
2 sprigs of fresh thyme (or 1 tsp dried thyme)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil or canola oil
1 tbsp tomato paste
2 tbsp flour
Fresh parsley, chopped (for garnish)
Instructions:
Season the Ribs: Generously season the short ribs with salt and pepper on all sides.
Searing: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the short ribs and sear on all sides until browned. This will take about 3-4 minutes per side. Once browned, transfer the ribs to a plate and set aside.
Sautéing Vegetables: In the same pot, add the chopped onions. Sauté until they begin to turn translucent, then add the garlic, carrots, and celery. Continue to cook for another 5-7 minutes, or until the vegetables begin to soften.
Wine Reduction: Stir in the tomato paste and let it cook for a minute. Then, pour in the Journey's End Cabernet Sauvignon. Let the wine simmer and reduce by half, scraping the bottom of the pot to release any flavorful bits.
Prepping for Braising: Sprinkle the flour over the vegetable-wine mixture, stirring continuously to prevent lumps. Return the seared ribs to the pot and add the beef stock, thyme, and bay leaf. Ensure the ribs are mostly submerged in the liquid.
Braising: Cover the pot and reduce the heat to low. Allow the ribs to braise slowly for about 2.5 to 3 hours, or until they are fork-tender.
Final Touches: Once done, remove the ribs from the pot. Strain the sauce to remove the solid pieces and return it to the pot. If the sauce is too thin, you can simmer it a bit longer to reduce and thicken. Adjust seasoning if necessary.
Serving: Place the ribs on a serving dish, pour the sauce over, and garnish with fresh parsley.
Pairing Suggestion: Serve these tender short ribs with creamy mashed potatoes or a side of roasted vegetables. And don't forget to enjoy the meal with a glass of the same Journey's End Cabernet Sauvignon for a perfectly harmonized culinary experience!
Enjoy your fabulous dinner, and let the deep notes of the wine enhance the rich flavors of the dish!
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