Food & Wine Recipes

Wine Inspired Recipes

Cabernet-braised Short Ribs

Prep time: 20 minutes.
Cook time: 3 hours.

3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound small parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tablespoon flour
1 (750 ml.) bottle Mirassou California Cabernet Sauvignon
1 (14 1/2 -oz.) can reduced sodium beef broth
1 tablespoon Dijon mustard
2 tablespoon chopped fresh thyme

Season short ribs with salt and pepper. Working in batches in a large pot, cook in oil on medium-high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium-high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes.

*May substitute turkey sausage.

Makes 4 servings.

Pairing Suggestion: Pairs with Mirassou® California Cabernet Sauvignon.

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