Wine Braised Short Ribs Loves Tempranillo & Pinot!

    Celebrating a beautiful Sonoma County evening with friends & family and a batch of wine-braised short ribs with Enriquez Estate Tempranillo & Vo’kel Wines Pinot! 

    Along a winding country road in Forestville, Ca you will find the charming vineyard of Enriquez Estate Wines. Cecilia Enriquez and her husband Dana Von Sternberg of Vo’kel Wines are a two of the most down to earth people you will ever meet.  

    Their wines are distinctly different and complement each other just like their makers.

    Tastings are by appointment only and they host a monthly Sunday Brunch in the Vineyard featuring local chefs and musicians.  Awesome!

    Food Loves Wine Braised Short Ribs for Six

    • 5 # bone in beef short ribs
    • Course salt & freshly ground pepper
    • 3- 6 Tablespoons ghee
    • 3 med onions, sliced thin
    • 2 stalks celery, sliced
    • 3 carrots sliced
    • 3 Tablespoon flour
    • 1 Tablespoon tomato paste
    • 1 bottle (750 ml) dry red wine 
    • 10 sprigs Italian parsley
    • 8 sprigs thyme
    • 4 sprigs oregano
    • 2 sprigs rosemary
    • 2 bay leaves
    • 1 head of garlic, halved
    • 4 cups low sodium beef stock

    Preheat oven to 350 degrees.  Season short ribs with salt & pepper.  Heat ghee in a large dutch oven over med-high and working in batches, brown the short ribs on all sides.  Transfer short ribs to a plate and pour off the drippings from the pot. 

    Add the onions, carrots and celery into the pot. Cook over med-high for about 5 minutes stirring often until browned.  

    Add flour and tomato paste and cook stirring constantly until well combined and deep red about 2-3 minutes. 

    Stir in the wine then add the short ribs with accumulated juices.  Bring to a boil; lower heat to med and simmer until the wine is reduced by half – about 25 minutes.  Add herbs, garlic & stir in the stock. Bring to a boil, cover and transfer to oven.  

    Cook for about 2-2.5 hours.  Carefully transfer short ribs to a platter.  Strain the sauce from the pot into a gravy pitcher and spoon off any excess fat from the surface. 

    Serve in shallow dish over mashed potatoes and drizzle with the sauce and for a little extra special treat, I like to serve with sliced Grandchoco cheri bread with Kerrygold Irish butter and a pinch of Maldon salt. 

    #bountifulwinecountry businesses – food loves wine LOVES you!



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