Description
A recipe for Cabernet-Braised Short Ribs

Ingredients

• 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 all-purpose flour
  
• 1 (750-milliliter) bottle Mirassou California Cabernet Sauvignon
  
• 1 (14 1/2-ounce) can reduced sodium beef broth
  
• 1 tablespoon Dijon mustard
  
• 2 tablespoons chopped fresh thyme

Preparation
Prep time: 20 minutes | Cook time: 3 hours

Season short ribs with salt and pepper. Working in batches in 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, 10 minutes. Stir in flour and cook 1 minute more. Add wine, broth and mustard to pot, scraping up any browned bits on bottom of pot with wooden spoon.

Return short ribs to pot. Bring to boil; reduce heat and simmer over low heat, covered but with lid cracked, 2 hours. Remove cover and simmer over medium-high heat 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes.

The main cue in food and wine pairing is the type of sauce or spice used on each dish, so pair these hearty short ribs with the same Cabernet Sauvignon used in the sauce.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available