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The following is a delicious recipe courtesy of Christopher Noel, a Wine Cellar Specialist at Vintage Cellars.
This family recipe is the perfect way to slow cook short ribs to tender perfection, and it features a whole bottle of Cabernet Sauvignon!
As a side dish, Christopher has also shared his Creamy Gorgonzola Polenta recipe. Garlic mashed potatoes or any of your favorite starch sides will also pair well with these delicious slow-cooked ribs. Bon appetit!
Suggested Wine Pairings: 2007 Chateau Montelena Cabernet Sauvignon or Zinfandel
Cabernet Sauvignon Short Ribs:
5 Pounds of short ribs bone in
4 table spoons of olive oil
3 carrots chopped & peeled
2 whole yellow onions
2 celery stalks
3 bay leaves
5 sprigs of thyme
2 sprigs of rosemary
2 pinches of oregano
5 sprigs of chopped flat leaf parsley
1 head of garlic finely chopped
Kosher salt
Pepper
Old Bay Seasoning
1 Can of tomato paste
1 bottle of Cabernet Sauvignon
3 Cups of beef stock
Directions:
1) Preheat oven for 350 degrees. Season meat generously with Old Bay seasoning pepper and Kosher salt.
2) Heat Dutch oven with 2 table spoons of olive oil.
3) Brown ribs on all sides, then set them aside.
4) Use additional 2 table spoons of olive oil if needed and sauté onions/carrots garlic and celery until onions are brown and tender. While vegetables sauté, season them with 2 table spoons of old bay and add in 1 table spoons of tomato paste and 2 table spoons of all-purpose flower.
5) Once stirred, add wine, beef stock and ribs until ribs are covered along with all herbs and bring to a slight boil. Reduce heat and cover with lid. Put into oven for 2.5 to 3 hours until tender.
6) Strain gravy and skim off fat as needed. Add additional seasoning to gravy if needed and drizzle over ribs.
Creamy Gorgonzola Polenta:
1 cup of Gorgonzola cheese
2 Tablespoon unsalted butter
2 Tablespoon olive oil
2 Teaspoon freshly minced spring garlic
1-1/2 cups heavy cream
1-1/2 cups milk
4 cups chicken broth
1/2 cup instant polenta
Kosher Salt and black pepper to taste
Directions:
1) In a heavy saucepan, melt the butter and olive oil over medium heat.
2) Add the garlic, and sweat for about 2 minutes, but don’t let the garlic brown.
3) Add the cream, milk and chicken broth and increase the heat to high. Let the broth simmer for 5 minutes.
4) Turn the heat back to medium. Whisking constantly, pour the polenta in a thin stream into the simmering liquid. Cook, stirring constantly with a wooden spoon until the polenta starts to thicken.
5) Turn the heat off, and add the cheese. The heat from the burner should keep the polenta cooking; stir until all of the cheese is melted. Adjust the flavor with kosher salt and freshly ground black pepper. Serve immediately with short ribs, drizzled in any leftover sauce.