You can't go wrong with braised beef short ribs, especially if you're looking to show off a Cabernet Sauvignon. Luscious, rich, fall off the bone meat meets well-structured tannins in a pairing that's worthy to be called classic.
6 bone-in short ribs (roughly 5-1/2 to 6 pounds)
Salt and pepper to taste
1/2 cup vegetable oil
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 cloves garlic, smashed
1/2 cup tomato paste
2 cups Round Pond Rutherford Cabernet Sauvignon
1 quart beef stock
1 bunch thyme (tied with kitchen string with bay leaves)
2 bay leaves
1.) Season each short rib generously with salt and pepper. Coat a Dutch oven or braiser large enough to accommodate all the meat and vegetables with oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Preheat the oven to 350 degrees F.
2.) After the short ribs are done browning, remove them. Drain the used oil and then add 3T new oil and brown all the vegetables and garlic in the pan, approximately 5 to 7 minutes.
3.) Scrape the pan and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by 3/4.
4.) Return the short ribs to the pan and add beef stock to fully cover the ribs. Add the thyme bundle. Cover the pan and place in the preheated oven for 3 hours.
5.) Check periodically during the cooking process and add more stock, if needed.
6.) Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid vegetables and potato purée or polenta.
7.) Cool any ribs in the braising liquid to keep from drying out. Reheat in braising liquid.
Serve with 2010 Reserve Cabernet Sauvignon.