Braised Short Ribs

Rich, tender, and full of deep, complex flavors, these braised short ribs are the perfect pairing for a bold Cabernet Sauvignon. Slow-cooked in red wine with aromatic herbs, they melt in your mouth with every bite.

Ingredients:

• 4 lbs bone-in beef short ribs
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups Home Run Cabernet Sauvignon
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp balsamic vinegar (optional, for brightness)

Instructions:

1. Preheat & Prep: Preheat the oven to 325°F (163°C). Pat the short ribs dry and season generously with salt and pepper.
2. Sear the Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. Deglaze with Wine: Pour in the Home Run Cabernet Sauvignon, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
5. Slow Braise: Return the short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaf. The liquid should almost cover the ribs. Cover the pot with a lid and transfer to the oven.
6. Cook Low & Slow: Braise for 2.5 to 3 hours, until the meat is fall-apart tender.
7. Finish & Serve: Remove the short ribs and discard the herb sprigs. Skim excess fat from the sauce, then stir in the balsamic vinegar for added depth. Serve the ribs with the sauce over mashed potatoes, creamy polenta, or buttered noodles.

Wine Pairing:

Pair with Home Run Cabernet Sauvignon—its dark fruit, velvety tannins, and structured body perfectly complement the richness of the dish.