Recipes

Slow-Cooked Short Ribs   |   Suggested wine pairing: 2017 Merlot

Ingredients:

• 1 Tbsp kosher salt
• 2 tsp smoked paprika 
• 2 tsp dried oregano
• 1 ½ tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ¼ cup plus 2 Tbsp olive oil, divided 
• 5 cloves garlic, chopped
• 8 bone-in beef short ribs (4 to 5 lb.) 
• 4 cups beef broth 
• 1 ¾ cups dry red wine like our Merlot
• 1 can whole, peeled tomatoes, drained
• 3 ribs celery, chopped
• 2 medium carrots, chopped
• 1 medium yellow onion, chopped
• ½ cup chopped fresh flat-leaf parsley 
• ½ cup chopped fresh mint 
• 2 tsp orange zest

Preparation:

Stir together salt, paprika, oregano, pepper, cumin, cinnamon, ¼ cup of the oil, and half the garlic in a medium bowl. Rub ribs all over with mixture; cover and chill 12 to 24 hours.

Preheat oven to 300°F. Let ribs stand at room temperature for 30 minutes. In a medium saucepan, bring broth to a boil and cook until reduced by half, 15 to 20 minutes.

Heat remaining 2 tablespoons oil in a large heavy-bottomed pot over medium heat on the stove. Add ribs in batches, cooking just until browned; transfer ribs to a platter. Remove pot from heat, discard drippings, and wipe clean.

Pour wine into pot and bring to a boil. Cook until reduced to 1 cup. Add reduced broth and stir to combine. Add ribs to pot along with tomatoes, celery, carrots, and onion. Return to a boil, cover, and place inside oven.

Braise until meat is very tender and easily pulls away from the bone, 3 to 3 ½ hours.

Stir together parsley, mint, orange zest, and remaining half of garlic in a small bowl.

Transfer ribs to a serving platter, tent with foil and allow to rest. Skim fat from cooking liquid and discard. Strain braising liquid and discard solids. Serve ribs with sauce, topped with parsley mixture. 

Serve with: 2017 Merlot

Cheers!