Braised Beef Short Ribs with Tomato and Red Wine Sauce

Savor Spring

As you savor the spring season, relish the delightful pairing of succulent braised beef short ribs bathed in a tantalizing tomato and red wine sauce alongside the nuanced layers of Beaulieu Vineyard Rutherford Cabernet Sauvignon. This culinary symphony unites the robust flavors of the season with the elevated sophistication of our esteemed wine, creating an extraordinary harmony where the rich, tender beef perfectly complements the complex, velvety notes of the Cabernet Sauvignon.

Ingredients

•  2 lbs beef short ribs 
• Salt and freshly ground black pepper, to taste 
• 2 tablespoons olive oil 
• 1 onion, finely chopped 
• 2 carrots, peeled and finely chopped 
• 2 stalks celery, finely chopped 
• 4 cloves garlic, minced 
• 1 tablespoon tomato paste 
• 1 cup of cooking red wine 
• 28 oz can crushed tomatoes 
• 2 cups beef broth 
• 1 bay leaf 
• A few sprigs of fresh thyme 
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat your oven to 325°F (163°C). 
2. Season the beef short ribs generously with salt and pepper. 
3. In a large, ovenproof pot, heat the olive oil over medium-high heat. Add the ribs and brown on all sides, about 2-3 minutes per side. Remove the ribs and set aside. 
4. Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes. 
5. Pour in the cup of Cabernet Sauvignon, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce slightly, about 3 minutes. 
6. Add the crushed tomatoes, beef broth, bay leaf, and thyme. Bring to a simmer. Return the ribs to the pot, cover, and transfer to the oven. Braise until the meat is very tender, about 2.5 to 3 hours. 
7. Remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper if necessary. Serve the ribs with some of the sauce, sprinkled with fresh parsley.