RoxyAnn Winery

Featured Recipe

Red-Wine-Braised Short Ribs

Perfect with the 2020 RoxyAnn Syrah.

Serves 4 · Prep 20 minutes · Cook About 3 hours

Ingredients

• 4 bone-in beef short ribs
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 carrots, cut into pieces
• 8 pearl onions, peeled
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1½ cups dry red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• Mashed potatoes for serving
• Chopped parsley for garnish

Directions

1. Preheat the oven to 325°F.
2. Pat the short ribs dry and season generously with salt and pepper.
3. Heat the olive oil in a Dutch oven over medium-high heat. Brown the ribs for approximately 3–4 minutes per side. Transfer them to a plate.
4. Add the chopped onion and carrots. Cook for about 5 minutes. Add the pearl onions and garlic and cook for another minute.
5. Stir in the tomato paste and cook for 1–2 minutes.
6. Pour in the red wine and scrape the browned pieces from the bottom of the pot. Simmer for about 5 minutes.
7. Add the beef broth, Worcestershire sauce, rosemary, thyme and bay leaf.
8. Return the short ribs to the pot. The liquid should reach about three-quarters of the way up the ribs.
9. Cover and bake for 2½–3 hours, until the meat is very tender and easily pulls away from the bone.
10. Remove the ribs. Discard the herb stems and bay leaf. Skim excess fat from the sauce, then simmer it uncovered for 5–10 minutes if it needs to thicken.
11. Serve the short ribs over creamy mashed potatoes with the vegetables and sauce. Garnish with parsley.

For the best flavor, serve the Syrah at approximately 55–60°F.