Classic Braised Beef Short Ribs
Featuring LE2013 South African Shiraz Cabernet
January - South African Shiraz Cabernet
Yield: 4 Servings
8 individual, thick-cut beef short ribs (about 6 oz each), trimmed if needed
3/4 tsp each sea salt and freshly ground pepper, divided
1 tbsp olive oil
2 onions, sliced
2 tbsp all-purpose flour
2 stalks celery, sliced
1 each carrot and parsnip, chopped
6 cloves garlic, chopped
1 tbsp each chopped fresh thyme and rosemary
1/4 cup tomato paste
2 cups good quality beef stock
1 cup Winexpert SA Shiraz Cabernet
2 bay leaves
Creamy mashed potatoes (optional)
Preheat the oven to 325°F.
Pat ribs dry with paper towel; season with 1/2 tsp salt and pepper. Heat oil in a Dutch oven set over medium-high heat.
In batches, brown ribs evenly; remove to a bowl and toss with flour.
To the Dutch oven, add onion, celery, carrot, parsnip, garlic, thyme, rosemary and remaining salt and pepper. Sauté for 6 to 8 minutes or until lightly browned.
Add tomato paste; cook, stirring, for 2 minutes. Return ribs to Dutch oven; pour in broth and wine.
Cover and transfer to the oven. Braise for 1 1/2 hours. Uncover and continue to braise, turning meat occasionally, for 1 to 1 1/2 hours or until meat is fall-off the bone tender and liquid is reduced.
Serve ribs over mashed potatoes (if using). Strain braising liquid and spoon over ribs to serve.
Pair with: LE2013 South African Shiraz Cabernet