What is Your Favorite Wine?
Cooler temperatures call for heartier, cozy meals. Especially These Slow Braised Beef Short Ribs with Creamy Roasted Garlic Mashed Potatoes. There’s no meal
more comforting.
And it pairs perfectly with a hearty Italian red wine like the Chianti Riserva from Ninety Plus Cellars.
This amazing full body red wine has aromas of dried cherries and fresh flowers along with a mild fragrance of vanilla, leather and sweet spice.
Similar in body and tannin, another delicious Italian red to pair with this dish is the Ninety Plus Cellars Montepulciano D’Abruzzo. This wine is bright ruby in color with aromas of blackberry, black currant, and spice.
These are definitely the wines to try this Fall. This wine pairing made my dish that much better!
The Chianti Riserva wine was the perfect wine to cook with the short ribs.
Start with browning the meat in a Dutch oven or large pot. Remove them and set aside. Add the vegetables to the pan and sauté. Add tomato paste, herbs and flour. Cook for a few minutes, then add the wine and Demi glaze, then bring the short ribs back to the pot. Cook until tender.
Serve with Roasted Garlic Mashed Potatoes.
There’s no better Fall dish!
Slow Braised Beef Short Ribs with Creamy Roasted Garlic Mashed Potatoes
Ingredients
Short Ribs
- 6-8 Beef Short Rib pieces
- 2 tbsp oil
- 1/2 onion, diced
- 3-4 cloves garlic, mashed
- 1/2 cup baby carrots
- 2 tbsp tomato paste
- 2 tbsp flour
- 4-6 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup Chianti Riserva Red Wine
- 1/4 cup Veal or Beef Demi glace
- 2 cups water
- Salt and pepper to taste
Roasted Garlic Mashed
- 4-5 Idaho Potatoes
- 1 garlic bulb
- olive oil
- 3/4-1 cup heavy cream
- 3 tbsp butter
- chives
- salt and pepper to taste
Instructions
Short Ribs
- Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Heat 2 tbsp oil in 6 quart Dutch oven over medium-high heat. Brown the ribs on each side until they begin to brown. Transfer to a plate and set aside. Add diced onion and cook for 8-10 minutes or until translucent and softened. Add carrots, and cook for 3-4 minutes more. Add mashed garlic, tomato paste, fresh herbs, and flour and cook for a few more minutes. Pour in wine, bring to boil, lower the heat to medium and simmer until it reduces some, about 10-15 minutes. Add veal or beef Demi glace and water, then stir. Transfer the meat back to the pot, cover with the lid and put it on low heat. Cook for 2 ½-3 hours or until the ribs are tender.
Roasted Garlic Mashed
- Preheat oven to 400 degrees F. Cut garlic head about 1/2-inch from the top to expose cloves. Place garlic head on a sheet of foil, drizzle 1 tsp oil over it, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes. Remove from oven and let cool then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside. Peel and cut up the potatoes. Place in a pot with water and boil until tender. Pour off the water. Add butter, roasted garlic, and salt and pepper. Mash with a potato masher. Add cream and chives. Mash until all lumps are gone. Add more cream if needed to make it smoother. Divided mashed potatoes between 2 large bowls. Add short ribs on top of each bowl of potatoes. Garnish with a sprig of rosemary and serve with a glass of red wine.
