When the weather turns cold, a slow braise is the ultimate comfort meal. This short rib recipe is rich, tender, and made for a glass of Cabernet from the mountains above Calistoga.
Why This Pairing Works
Short ribs are deeply savory and rich, so they call for a wine with structure. Our 2021 Reserve Diamond Mountain Cabernet Sauvignon is made from exceptional mountain fruit. It shows violets and dark chocolate with raspberry, currant, and cherry preserves, plus hints of white pepper and fennel. Its silky texture, firm mountain tannins, and mouthwatering acidity stand up to the richness of the meat and keep each bite feeling balanced.
Braised Short Ribs
Serves 4 to 6. Active time about 45 minutes. Total time about 3½ hours.
Ingredients
- 4 pounds bone-in beef short ribs
- Salt and black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as a Cabernet Sauvignon
- 2 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Heat the oven to 325°F. Pat the ribs dry and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, about 3 to 4 minutes per side, until deeply browned. Set aside.
- Lower the heat to medium. Cook the onion, carrots, and celery for 8 to 10 minutes, until softened. Add the garlic and tomato paste and cook for 1 to 2 minutes.
- Pour in the red wine, scraping up the browned bits. Simmer until reduced by about half.
- Add the stock, thyme, and bay leaves. Return the ribs to the pot. The liquid should come about two-thirds of the way up the ribs.
- Cover and braise in the oven for 2½ to 3 hours, until the meat is fork-tender.
- Move the ribs to a plate. Skim the fat from the sauce, then simmer the sauce on the stove for 10 to 15 minutes until slightly thickened. Taste and adjust the seasoning.
- Return the ribs to the sauce and serve.
What to Serve With It
Creamy mashed potatoes, soft polenta, or buttered egg noodles soak up the sauce. Add roasted carrots or a simple green salad to brighten the plate.
Wine Notes
- Cook with a bottle you enjoy drinking, and save the Diamond Mountain for the table.
- Decant the Diamond Mountain Cabernet about an hour before dinner.
- Serve Cabernet at 62 to 65°F.
Frequently Asked Questions
What wine pairs best with short ribs?
A structured Cabernet Sauvignon is a classic match. Our Reserve Diamond Mountain Cabernet offers the structure and intensity to stand up to rich braised beef.
Can I make braised short ribs ahead of time?
Yes. Braised dishes often taste even better the next day. Cool, refrigerate, and gently reheat in the sauce.
Can I use a different cut of beef?
Beef chuck, cut into large pieces, is a good substitute. Cooking time may vary, so cook until fork-tender.
Do I need to decant the wine?
Decanting for about an hour helps the Diamond Mountain Cabernet open up, but it is not required.
Related Pairing
Love a slow-cooked classic? Try our Beef Bourguignon with Sterling Cabernet Sauvignon.
Shop the Pairing
Shop the 2021 Reserve Diamond Mountain District Cabernet Sauvignon.
