Braised short ribs already carry their own memories. The smell of something slowly cooking that finds you in every room of the house. The particular patience a long braise asks of you.
These red wine braised short ribs are built around the 2022 Clos du Soleil Winemaker’s Series Syrah. The whole bottle goes into the pot, concentrating the dark fruit, black pepper and wild sagebrush of the Similkameen into the braise. What comes out four hours later is fork tender, sauce dark and rich and clinging to everything it touches.
Open a second bottle for the table and something interesting happens. The flavours in the glass become brighter because you’ve spent four hours getting to know them in the pot. The fat in the meat softens the tannins. Neither one overpowers. They just make each other more of what they already are.
Creamy mashed potatoes and steamed carrots keep it simple. Steve would dress the carrots with honey and dill for company. The ribs don’t need the competition either way.
Bring the Similkameen to Your Table with Clos du Soleil
Spend three evenings discovering one remarkable winery through chef-created recipes, extraordinary wines, and the stories that make every bottle worth remembering.
Spend three evenings discovering one remarkable winery through chef-created recipes, extraordinary wines, and the stories that make every bottle worth remembering.
A note on the ribs:
Size matters here. Go for bone-in short ribs in the 10 to 14 oz range. Smaller ribs shrink down through the long braise and the dish loses something. You want the full expression.
Red Wine Braised Short Ribs Recipe
A Similkameen food and wine recipe commissioned by Clos du Soleil to accompany the 2022 Winemaker’s Series Syrah.
Every great recipe starts with mise en place. Take a minute to gather, measure, and prep your ingredients before you begin.
Cooking This? Pour the Wine We Paired With It.
Get the wine for this recipe, along with the full collection of wines featured across all three chef-created pairings in the Similkameen Food & Wine Pairing Pack for Clos du Soleil.
Red Wine Braised Short Ribs
These Red Wine Braised Short Ribs start with a full bottle of red wine that slowly reduces into the foundation of an incredibly rich braise. The result is tender beef, a deeply flavoured sauce, and the kind of meal that was made to gather people around the table. Enjoy!
Ingredients
- 3 Tbsp canola oil
- 4 lb meaty bone in beef short ribs (4 inches long, 1 inch thick, 10 to 14 oz each)
- 2 tsp salt
- 2 tsp freshly cracked black pepper
- 3 large shallots, sliced 1/4 inch thick
- 1 leek, halved lengthwise, cleaned thoroughly, and sliced 1 inch thick
- 2 carrots, peeled, halved lengthwise, and sliced 1/2 inch thick
- 2 celery stalks, sliced 1/2 inch thick
- 3 garlic cloves, peeled and lightly crushed
- 2 Tbsp tomato paste
- 750 mL Clos du Soleil Syrah
- 4 cups beef stock or broth
- 2 (7 g) packets unflavoured gelatin (only if using store bought broth)
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 sprigs flat leaf parsley
- 2 bay leaves
- 2 tsp room temperature butter
- 2 tsp all purpose flour
Instructions
- Lay the ribs on a baking sheet. Season the ribs evenly on all sides with salt and pepper.
- Preheat the oven to 300°F. Pour red wine into a large pot and bring to a gentle simmer for 25 to 30 minutes. Reduce the wine by half. The finished reduction should have a slightly syrupy consistency and it should not taste sharp. Remove from heat and set aside. Pour 4 cups of beef stock into a large bowl. If using store-bought broth, sprinkle the gelatin evenly over the broth and let it bloom.
- Trim the dark green portion from the leek where the white and green sections meet. Cut the leek in half lengthwise, then slice into 1-inch half-moons. Place the sliced leeks in a bowl of cold water and gently agitate to loosen any dirt or grit trapped between the layers. Allow the dirt to settle to the bottom, then skim the cleaned leeks from the water and transfer them to a clean bowl. Add the cut carrots and celery to the bowl and set aside.
- Heat the oil over medium-high heat in a large, deep ovenproof skillet or Dutch oven. Add the ribs to the pan fat side down. Brown the ribs on all sides, regulating the heat so the ribs brown at a steady rate while avoiding burning on the bottom. Remove the ribs from the pot when golden brown on all sides. Do not overcrowd the pan. Cook in batches if necessary.
- Drain off half of the fat and return the pot to the burner. Reduce the heat to medium. Add the shallots to the pot and sauté for 2 minutes until the shallots just start to caramelize. Add the leeks, carrots, and celery. Cook for 5 to 7 minutes until the vegetables just soften and turn golden.
- Add the garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add the red wine reduction and beef broth. Stir until the tomato paste is dissolved. Add the thyme, rosemary, parsley, and bay leaves. Season to taste with salt and pepper.
- Return the short ribs to the pot, arranging them in the braising liquid. The liquid should cover 80 to 90% of the ribs. Add water to the braising liquid if required.
- Bring the pot to a simmer and cover. Place in the oven at 300°F for 3 to 4 hours, until fork tender and almost falling off the bone.
- Remove the pot from the oven and let it rest uncovered for 30 minutes. This allows the ribs to reabsorb and retain moisture after cooking and helps prevent dry rib meat.
- Gently remove the ribs, cover, and set aside. Strain the braising liquid through a fine mesh strainer into a saucepan.
- In a separate small bowl, use a fork to mix the flour and butter into a paste. Bring the sauce to a simmer, slowly whisking in the butter and flour mixture. Simmer the sauce for 5 minutes until reduced slightly. The sauce should have a consistency that just coats the back of a spoon. Add water to adjust the consistency if necessary.
- Serve the braised short ribs over a bed of mashed potatoes, Parmesan polenta, or creamy risotto. Generously spoon the red wine sauce over the ribs and serve alongside your favourite seasonal vegetable. Enjoy!
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 1304Total Fat: 93gSaturated Fat: 38gUnsaturated Fat: 55gCholesterol: 363mgSodium: 1572mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 100g
The calories calculated on this recipe will vary wildly depending on size of ribs / serving size.
Bring the Similkameen to Your Table with Clos du Soleil
Spend three evenings discovering one remarkable winery through chef-created recipes, extraordinary wines, and the stories that make every bottle worth remembering.
Spend three evenings discovering one remarkable winery through chef-created recipes, extraordinary wines, and the stories that make every bottle worth remembering.
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