I am excited to announce the beginning of a collaboration with Paradigm Winery from Oakville California on some delicious recipe and wine pairings. The flagship wine at Paradigm is their Cabernet Sauvignon. The Paradigm Cabernet Sauvignon has dense, deep, ripe aromas of black berry and black cherry-like fruit layered with caramel and toastiness from a nice mix of French Oak barrels. As explained by Paradigm winemaker Heidi Peterson Barrett.
So when I was approached about a recipe I immediately thought Braised Short Ribs. No other dish epitomizes the comfort of winter and pairs so well with a rich tantalizing red wine such as Paradigm’s Cabernet. To learn more about Paradigm Cabernet Sauvignon
This dish certainly is a labor of love but is it sure worth it. You need a good half a day in total with cooking time to prepare this dish. Time consuming yes, but your guests will be delighted with the delectable smell and flavor of this hearty dish. Plus there is red wine in the sauce, what is there not to love about that! With the braising process the meat becomes so tender and succulent that it falls right off the bone and can be cut with a fork.
The way the sauce cascades over the polenta is simply divine. The goat cheese adds a subtle creaminess to the polenta, and rounds out the hearty flavors of the dish. Paired with Paradigm Cabernet Sauvignon this is an elegant hearty winter meal for your holiday celebrations.
Braised Short Ribs Ingredients:
- 3 Tbs. olive oil
- 6 lbs bone-in, individual-cut short ribs
- 4 tsp. kosher salt
- 1 tsp. freshly ground pepper
- 1 Yellow onion, diced
- 2 Carrots, diced
- 6 Cloves garlic, minced
- 1/3 Cup all-purpose flour
- 2 Cups hearty red wine
- 3 Cups beef broth
- 2 Tbs. tomato paste
- 1 Tbs. minced fresh rosemary
- 1 bay leaf
Braised Short Ribs Directions:
Preheat an oven to 325°F. In a Dutch oven (I use the Le Creuset 5 quart) heat 2 Tbs. of the oil over medium-high heat.
Season the short ribs with the salt and the pepper. Add the short ribs to the pot in batches and cook until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate and cover with foil.
Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots stirring occasionally, until the onion becomes translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Sprinkle in the flour and incorporate well so all of the vegetables are coated. Stir in the wine slowly, then the beef broth. Add in the tomato paste, rosemary and bay leaf.
Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook.
Moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving plate and tent with aluminum foil to keep warm.
Let the cooking liquid stand for 5 minutes, take this time to start on your Polenta.
Skim off the fat from the surface and discard. Bring to a boil over high heat and stir, until reduced by about a quarter about 10 minutes.
Discard the bay leaf. Return the short ribs to the pot.
Goat Cheese Polenta Ingredients:
- 1 Cup milk
- 1 1/3 Cups quick-cooking polenta
- 1/2 Cup Goat Cheese
Goat Cheese Polenta Directions:
In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat.
Stir in the polenta and reduce the heat to medium-low. Cook, stirring often, until the polenta is thick, about 2 minutes.
Stir in the 1/2 cup Goat Cheese.
Divide the polenta among serving bowls or plates, top with the ribs and sauce and serve at once.
Adapted from Williams Sonoma