This very tender bite sized beef rib in a rich and hearty French inspired beef and red wine sauce can be served alone or over sour cream mashed potatoes. We love this dish on a chilly winter evening with our estate grown Syrah.
The long slow braising is what makes the beef ribs melt in your mouth. It also gives the sauce plenty of time to develop lots of rich flavor. Amista Syrah was aged the same way – long and slow – producing rich flavors that melt in your mouth.
| Serving Size: | 4 |
| Cook Time: | 08:00 |
| Difficulty: | Easy |
Ingredients
2 lb beef short ribs
4 cups beef broth
4 cups Amista Vineyards Syrah
6 tbsp vegetable oil
1/2 carrot, diced
1/2 onion, peeled and diced
1 tsp thyme
4 bay leaves
4 tsp flour
12 tsp parsley, finely chopped
salt and pepper to taste
Directions
In a Dutch oven, brown the short ribs in 4 T vegetable oil. Remove and set aside.
Add diced vegetables and thyme to the pot and sauté until golden brown. Add short ribs, cover with wine and broth and bake covered at 250° for 6 to 8 hours (until tender). Remove the short ribs (gently), discard the bones and set aside. Strain the juice to remove the herbs and vegetables for a more elegant sauce.
Combine 2 T vegetable oil and 4 T flour, whisk together and add to the sauce, along with any juice from the ribs. Cook until thickened (about 3 to 5 minutes). Gently add the ribs back to the pot and heat through.
Remove ribs to a platter; cover with sauce a sprinkle with parsley. Enjoy with a glass of Amista Syrah.
