Goes with our 2012 Phinny Hill Cabernet Sauvignon

Prep & Cooking Time:  3 hours

Serves: 4

4 to 5 lbs. of beef short ribs
1 medium onion
4 garlic cloves smashed with skins left on
2 button mushrooms cut in half
1 large carrot cut into thick pieces
1 large leek cut thickly, white and light green parts only
1 shallot diced
1 bottle of decent Cabernet Sauvignon for cooking and 1 bottle of our 2012 Cabernet Sauvignon for drinking!
Half teaspoon whole black peppercorns
1 bouquet garni (thyme, sage and bay leaves)
32oz salt free beef stock plus a little extra
2 cups blackberries
4 tablespoons tomato paste
1 tablespoon stone ground mustard
Chopped parsley for garnish (optional)

First, start by chopping up your vegetables and measuring out your ingredients. Pour a bottle of Cabernet Sauvignon into a large Dutch oven. Add the following to the Dutch oven; 1 leek, 1 quartered medium onion, peppercorns, large carrot, 2 smashed garlic cloves, 1 diced shallot, bouquet garni, 2 button mushrooms. On a burner set the Dutch oven, and over high heat reduce wine by ½. This should take about 20 minutes.


While the wine reduces down, rub some salt and pepper into the short ribs. Next, brown them in a cast iron pan with a few table spoons of vegetable oil. Once browned set them to the side.


When your wine reduction has reduced by half place your short ribs in the Dutch oven and add the beef stock till it just covers the short ribs. Turn the burner up to high. Once it begins to boil turn down to low and cover. Check every half hour to make sure the Dutch oven is still simmering and scrape any bits off of the bottom. After two hours the ribs should be tender enough to pull away from the bone. Set the ribs aside in the refrigerator.


Next strain the liquid into a large sauce pan. Add the tomato paste, mustard and black berries. Turn the burner up to high and let reduce to a consistency slightly thinner than gravy. Season to taste with salt and pepper. Place the short ribs in the pan with the sauce and turn down to low. Over the next five minutes occasionally spoon the sauce over the short ribs. When the ribs have reheated they are ready to serve. I like to have mine with a few BBQ sides. Then enjoy with our 2012 Cabernet Sauvignon.