Mourvèdre Braised Beef Short Ribs
Your perfect Sunday Dinner entrée to share with family and friends. This incredible dish will fill your kitchen with wonderful aromatics while it slowly cooks the hours away resulting in a fall-off-the-bone tender and succulent meal. Use a bold red wine in this dish to stand up to the richness of the beef short ribs. This is the embodiment of a Sunday Feast!
Directions
Season short ribs with salt and pepper
Heat oil in a large Dutch oven over medium-high
Working in 2 batches, sear short ribs on all sides, about 8 minutes per batch. Transfer to a plate and set aside
Pour off all but 3 Tbsp. drippings from pot
Add chopped onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
Add flour and tomato paste. Cook stirring constantly, until well combined and deep red, 2 minutes
Stir in wine, then add short ribs with any accumulated juices.
Bring to a boil; lower heat to medium and simmer uncovered until wine is reduced by half, about 25 minutes.
While reducing liquid, preheat oven to 350*
Add parsley, thyme, oregano, rosemary and bay leaves to pot along with garlic.
Stir in stock. Bring back to a boil, cover, and carefully transfer to heated oven.
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
Serve in shallow bowls over Herbs de Provence Wild Rice Blend with sauce spooned over.
Serving Options:
As an alternative to Herbs de Provence Wild Rice, serve over creamy mashed potatoes, creamy polenta or accompany with a soft bread to soak up the wonderful juices
Accompany with steamed broccoli or a fresh salad
Wine Pairing Suggestions: This is a rich, deeply flavored dish. Pair it with a bold, tannic red wine such as the Estate Mourvèdre; Ignis or Barranca. More generally, enjoy it with an Argentinian Malbec, Spanish Rioja; California Cabernet or Australian Shiraz
Ingredients
5 lb. bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 Tbsp. vegetable oil (we use Olive Oil)
3 medium yellow onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 750-ml bottle dry red wine
10 sprigs flat-leaf parsley
8 sprigs fresh thyme
4 sprigs fresh oregano
2 sprigs fresh rosemary
2 fresh or dried bay leaves
2 Tbsp chopped garlic
4 cups low-sodium beef stock
