CYRUS Braised Short Ribs

“Short ribs are a robust and flavorful cut of meat, and they benefit from a wine like CYRUS that has enough body and tannin to complement and cut through the richness of the dish. The dark fruit flavors of CYRUS enhance the savory umami flavors of the short ribs.”

Karamia Burke, Accounting Assistant

Serves: 8

3-4 Lbs (8-10 pieces) short ribs, bone-in
Salt and pepper, to taste
2 Tbsp AVV Olive Oil
3 cloves garlic, divided
1 onion, diced
2 Tbsp tomato paste
2 cups CYRUS
3 cups beef stock
2 bay leaves
1 sprig thyme
1 sprig oregano
Mashed potatoes or polenta for serving
Corn starch or flour (optional)

Method of Preparation:
Preheat oven to 350°. Rinse and pat dry meat. Generously season with salt and pepper.

On the stove top, over medium-high heat, heat olive oil in a 6-quart dutch oven. Brown meat in two batches for 5-6 minutes, or until brown on each side. Transfer to a plate and set aside.

Chop one clove garlic and smash remaining two cloves. Add chopped garlic and onion to dutch oven and cook for 8-10 minutes, or until translucent and soft, then add smashed garlic and tomato paste and cook for an additional couple of minutes.

Stir in CYRUS, bring to boil, then lower heat to medium and simmer until it reduces in half, about 15 to 20 minutes, then stir in beef stock.

Transfer ribs back to the pot and add bay leaves, thyme and oregano. Cover with lid and transfer to the oven. Cook for 2 ½ – 3 hours, or until ribs are tender, then remove ribs and set aside.

Strain liquid from pot, then pour back in and simmer until thickened (add corn starch or flour if needed).

Serve ribs on a bed of mashed potatoes or polenta and top with sauce.