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18
Jun 2014

Short ribs are a popular cut of beef that can be enjoyed any time of year. They are known for their intense flavor and fall-off-the-bone tenderness, especially when braised – a cooking method that uses both moist and dry heats. First, the meat is seared at a high temperature then finished in a covered pot (with liquids) at a lower temperature.

This slow cook method accomplishes two things: It produces succulent, restaurant-quality results and it does a lot of the work for you so you can get out of the kitchen and enjoy the afternoon doing something fun and relaxing … like wine tasting at Cedar Crest Vineyards & Winery in Manton! When you come home, a fragrant meal will be waiting for you and your family. How’s that for convenience?

Corey Livingston, owner of Cedar Crest, shares her Red Wine-Braised Short Ribs recipe, a favorite among family and friends. Cedar Crest wine heightens the flavors of this recipe and adds a richness that you won’t soon forget.

Red Wine-Braised Short Ribs

3 Tbls olive oil (try Pacific Sun or Lucero for the best flavor)

3 ½ lb. bone-in beef short ribs (6-8 pieces)

¾ - 1 cup flour

1-2 stalks celery, sliced

2 carrots, cut into 1/4 inch pieces

¾ cup shallots, finely diced

1-2 Tbls garlic, minced

3 Tbls tomato paste

¾ tsp crushed chili (your choice of heat)

1 bay leaf

1 can stewed tomatoes (drained) or 3 fresh tomatoes, chopped

1 tsp fresh thyme

½ cup beef broth

¾ cup Cedar Crest Table Red or Syrah

Salt and pepper

Prepared mashed potatoes or polenta

Soak a clay pot in warm water or heat a crockpot on low. Dredge ribs in salt, pepper, and flour. Shake off excess flour. In a large pan, heat olive oil over medium-high heat. Add half of ribs and brown on all sides, about 10 minutes. Repeat with remaining ribs. Add oil as needed for browning. Set ribs aside.

Add shallots, celery, and carrots to the pan and sauté for 7-9 minutes. Add garlic and tomato paste, cook for 1 minute. Add all remaining ingredients and simmer for 4-6 minutes. Pour sauce into clay pot, add ribs, and cook in oven at 325 degrees F. Alternatively, place ribs and sauce in crockpot set on low. Cook for 4-6 hours.

Serve over mashed potatoes or polenta with a crisp Caesar salad … and, of course, a glass of Cedar Crest wine!

Note: This recipe can be made a day or two in advance. Allowing it to sit overnight in the refrigerator allows you to remove any fat from the surface before reducing your sauce.

Do you have a favorite recipe using Cedar Crest wine that you would like to share? We would love to hear from you in the comment section below.

To purchase Cedar Crest wines, or to schedule a private tasting, visit cedarcrestvineyards.com or call (530) 474-4242.

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