Featured Recipe of the Month
Over the years I have noticed anyone interested in growing grapes for the purpose of making their own wine is usually a food lover. They seem to go hand-in-hand. I know that I have always had a special passion for good food paired with a good bottle of wine.
The purpose of my “Recipe of the Month” is to share with you that love of food and wine. The origins of each of my recipes are family members and friends. These recipes have stood the test-of-time. In many cases they have evolved through countless, loving “tweaks” with the result being a truly wonderful meal. Each recipe has some suggested wine parings that I enjoy and I hope they work for you.
ROB’S BRAISED SHORT RIBS WITH RED WINE SAUCE
2-1/2 pounds of beef short ribs
4-tablespoons olive oil divided
6-sprigs of fresh thyme
4-good-sized sprigs of fresh rosemary
1-small bay leaf
1- fresh sage leaf
salt and pepper to taste
1-1/4 cup of flour
2- cloves of chopped garlic
2-large carrots diced fairly large
2-celery ribs diced fairly large
1-small yellow onion diced fairly large
3-tablespoons of tomato paste
1-750-ml bottle of dry red wine such as Merlot of Cabernet Sauvignon
2-cups chicken stock
- Preheat oven to 350°F.
- Heat Dutch Oven over high heat.
- Place the flour, pepper and salt in a shallow bowl and mix together,
- Dredge the short ribs in flour mixture on all sides.
- When the pan is hot, put the oil in the pan. When the oil is hot, sear the short ribs on both sides until golden brown. Remove the short ribs from the pan and set aside.
- Pour out used olive oil and add the remaining oil while reducing the heat to medium and add the carrots, celery, onion and garlic and sauté for about 8 minutes until tender and caramelized while stirring to prevent burning.
- Stir in the tomato paste and heat for about 2-3 minutes.
- Add the bottle of dry red wine and raise the heat to medium-high and cook for an additional 5 minutes, or until the liquid reduces by half.
- Return the short ribs to the pan and add the thyme, rosemary, sage and bay leaf.
- Pour chicken stock into the pan and bring to a boil over medium-high heat. Cover Dutch oven and transfer pan to oven
- Cook for approximately two hours until meat is fork tender.
- Remove short ribs from the liquid and set aside on a large plate or shallow bowl and cover to keep warm.
- Remove bay and sage leaf from liquid and place Dutch Oven on stovetop and bring to a simmer for about 15minutes or until reduced by a quarter.
- Remove any fat that rises to the surface with a large spoon. Pour the liquid over the short ribs and serve at once.
I serve this with roasted potatoes or garlic mashed potatoes depending on my mood. I serve steamed French green beans with this dish and it is a good complement.
This is a hearty stick-to-your ribs meal and you will need a big red wine to complement its taste. Here are several Merlots that I have personally paired with this dish.
Blackstone Merlot-2006: $9.00
Leaping Lizard-2002 Napa Valley Merlot: $8.99
Round Hill Merlot-2005: $10.49
Alexander Valley Merlot-2005: $19.98
Kunde Estate Merlot-2002: $14.99
Benziger Family Winery-2003: $18.99
Shafer Napa Valley-2004: $25.99