A rich and hearty meal desreves a wine of similar quality. The bold, peppery flavors of our Collier Falls Petite Sirah pair wonderfully with meat dishes like this one, especially when the wine is used in braising the main course.
2.5 pounds beef short ribs (about 4)
3 Tablespoons olive oil
1 cup onion, coarsely chopped
1 stalk celery, coarsely chopped
1 large carrot, coarsely chopped
3 cloves garlic, crushed
6 ounce can tomato paste
2 cups Collier Falls Petite Sirah
1 cup water
5-6 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1.Preheat oven to 375 degrees.
2. Liberally salt short ribs on all sides. Heat one tablespoon olive oil in a large dutch oven and brown ribs on all sides. Remove from pan and keep warm.
3. While ribs rest, puree all vegetables plus garlic in a food processor until the mixture resembles a chunky paste.
4. Add remaining 2 Tablespoons olive oil to the short ribs pan. Transfer chunky paste to dutch oven and brown on high until very dark. This will take 7-10 minutes. Stir often.
5. Add tomato paste and brown for another 4-5 minutes, stirring frequently. Add wine, scrape crusty bits from bottom of pan and reduce by half. Lower heat if it starts to burn.
6. Return short ribs to pan and add water until it just about covers the meat. Add thyme, rosemary and bay leaf.
7. Cover and cook in the oven for three hours. Turn ribs half way through cooking time and remove lid during last 20 minutes of cooking to allow sauce to reduce.
Serve with creamy parmesan mashed potatoes, asparagus, and the rest of your Collier Falls Petite Sirah. Enjoy!