Braised Short Ribs with a Red Wine Sauce - 2022 The Passport Wine Pairing

Now that the Fall season is upon us we turn to our hearty red wines and comfort foods to warm our souls on cooler nights. What better dish to combine the two is Braised Short Ribs with a bold Red Wine and if you are visiting the Grand Canyon Wine Company, pick up a bottle of the Passport Cabernet Merlot Blend to make this dish extra special!

Ingredients:

• 6 lbs of beef short ribs (don’t trim the fat off)

• 2 - 3 tablespoons of cooking oil

• 2 celery stalks (chopped)

• 1 large onion (chopped)

• 2 - 3 carrots (chopped)

• 1/4 cup flour

• 1 tablepsoon tomato paste

• 1 bottle of your favorite bold red wine

• 32 oz box of beef stock

• 1 bay leaf

• 1 tablespoon each of fresh parsley, oregano, rosemary and thyme

• 1 bulb of garlic with top cut off

• salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees

2. Season Short Ribs with salt a pepper

3. In a large dutch oven, sear ribs in cooking oil on all sides and remove ribs and set aside

4. Add celery, carrots, onions and cook for a few minutes until the onions are transparent

5. Sprinkle the flour and tomato paste oven the vegetables

6. Stir well, cook for a few minutes and then return ribs to the pot

7. Pour in the beef stock and red wine scraping the bits from the bottom of the pan for extra flavor

8. Add fresh herbs and the garlic bulb and bring the pot to a boil, cover with lid and transfer to the oven

9. Cook for 3 hours

10. Place the ribs in a large bowl and strain the sauce into a gravy strainer

11. Serve the ribs with your favorite recipe of mashed potatoes, grits or polenta and then top off with gravy

12. Serve and enjoy a glass of red wine! Cheers!