Craving a comforting, gourmet meal that doesn’t require hours in the kitchen? Short ribs are the answer. These tender, flavorful cuts of beef are perfect for a Sunday dinner, special occasion, or when you want to impress guests. This dish pairs perfectly with our 2022 Bennett Mountain Estate Blend.

This recipe serves 4.

Ingredients:

  • 3 Tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 8 whole beef short ribs
  • salt and pepper , to taste
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
  • 2 1/2 cups low-sodium beef broth
  • 2 Tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Preheat oven: Set your oven to 350°F (175°C).
  2. Sauté vegetables: In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat. Add chopped carrots and onions and cook until softened, stirring frequently. Remove the vegetables to a plate.
  3. Brown the ribs: Season the short ribs with salt and pepper. Coat them in flour and add them to the pot with 2 more tablespoons of olive oil. Brown the ribs on all sides over high heat (about 45 seconds per side). Remove them to a plate.
  4. Deglaze the pan: Pour red wine into the pot and scrape up the browned bits. Bring to a boil and cook for 2 minutes.
  5. Add broth and seasonings: Stir in beef broth, tomato paste, salt, and pepper. Taste the broth and adjust seasonings as needed.
  6. Combine ingredients: Return the short ribs, onions, and whole sprigs of thyme and rosemary to the pot.
  7. Braise: Cover the pot and place it in the preheated oven. Cook for 2 hours at 350°F (175°C). Then, reduce the temperature to 325°F (165°C) and cook for another 30-45 minutes, or until the ribs are very tender.
  8. Rest: Remove the pot from the oven and let it rest, covered, for 20 minutes before serving. Skim off any excess fat from the top of the liquid.
  9. Serve: Serve the short ribs over mashed potatoes and enjoy with a glass of 2022 Bennett Mountain Estate Blend.

This recipe was adapted from Tastes Better From Scratch.