The tannins in Cabernets Sauvignon make it a fantastic pairing for red meat and rich sauces, especially beef that's been slow cooked. Here's one of my favorite recipes for short ribs.
Braised Beef Short Ribs
- 4 pounds boneless beef short ribs, cut into 1/2 pound portions
- 2 cups Sommelier Select™ Old Vine Cabernet Sauvignon
- 1 tablespoon vinegar
- 1 tablespoon Worchester sauce
- 5 cloves crushed garlic
- 1 medium yellow onion, cut in half
- 2 carrots, peeled and cut into 6 pieces each
- 1 rib celery
- 1 tablespoon tomato paste
- 4 cups beef broth
- 8 sprigs of fresh thyme
- 6 black peppercorns
- Kosher Salt
- 2 tablespoons vegetable oil
Heat two tablespoons of vegetable oil in a wide Dutch oven on high. Salt the short ribs and add them to the Dutch oven. Sear on both sides for 8-12 minutes, or until both sides are well browned, making sure not to overcrowd. The key to good browning is to avoid moving the meat too often--let the pan do its work.
Add onions, carrots, celery, and garlic to the Dutch oven. Caramelize vegetables, reduce heat to a low simmer and add the tomato paste, and sauté for two minutes to caramelise the sugars then add peppercorns and fresh thyme. Add wine, vinegar and Worchester sauce. Turn up the heat to medium and educe liquid by half, about 30 minutes. Add beef broth and bring back to a simmer.
Cover and place in oven. Cook for three hours or until meat is very tender.
Let cool for 30 minutes then remove short ribs. Strain sauce into a sauce pan and let sit for a few minutes. Use a ladle to skim the fat and then reduce the liquid by half over medium-low heat, about 20 minutes.
Return the short ribs to the Dutch oven and coat thoroughly with the reduced sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve with garlic mashed potatoes and another bottle of Cabernet Sauvignon.