A Hearty Winter Braise

Braised Short Ribs with The Investor Red Wine

Enjoy the chilly weather with a delicious winter braise. Braising is a combination cooking method that uses both dry- and moist-heat techniques to break down tough cuts of meat over a long period. Our braised short ribs recipe is a rich and hearty comfort meal that requires very little intervention, allowing you to relax and enjoy a glass of wine.

To pair with the braised short ribs, we chose our full-bodied The Investor Red Wine that beautifully blends the unique flavors and expressions of merlot, petite sirah, cabernet sauvignon, and malbec. The wine in this powerful yet approachable assemblage is large enough to stand up to the dish without overpowering it while the tannins help cut through some of the richness - making it a perfect complimentary pairing in every bite.

Servings: 6-8

Prep time: 10 Minutes Cook time: 3 Hours 20 Minutes Total time: 3 Hours 30 Minutes

Ingredients

• 6 pounds beef short ribs
• 2 tablespoons canola oil
• 3 medium onions, chopped
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 1 tablespoon tomato paste
• 1 bottle of dry red wine
• 32 ounces beef stock
• 1 head of garlic, the top sliced off to expose the cloves
• 1 large handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
• 1 bay leaf
• Coarse salt and freshly ground black pepper

Instructions

1. Preheat the oven to 350°F.
2. Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, making sure not to overcrowd your pan. Remove the ribs and set them aside.
3. Add the onions, carrots, and celery to the pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
4. Sprinkle the flour over the vegetables and add the tomato paste. Stir it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to the pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
5. Cook until the short ribs are tender, about 3 hours (they are ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl and tent them with foil.
6. Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it's reduced by 1/3. Season to taste with salt and pepper.
7. Serve the ribs over mashed potatoes or creamy polenta, pour yourself a glass of The Investor and enjoy.

2019 The Investor Red Wine

The Investor is a red wine that beautifully blends together the unique flavors and expressions of Merlot, Petite Sirah, Cabernet Sauvignon and Malbec, resulting in a powerful, yet approachable assemblage with significant fruit presence. The Merlot contributes fresh red berry aromatics and a soft, velvety texture to balance the power of Petite Sirah, which adds concentration, tannins, spice and blueberry flavors. The Cabernet Sauvignon further increases the final blend's complexity and depth and the Malbec's incredibly vibrant floral aromatics heighten the blend's freshness.

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