Red Wine Braised Short Ribs – Pairs with 2021 Syrah
There’s something about braised short ribs that just feels perfect for a cold winter night, and my favorite way to cook them is in my Dutch oven. The slow braising creates the most tender, melt-in-your-mouth meat, and that rich, thick sauce—thanks to the tomato paste, red wine, and beef fat—just takes everything to a whole new level. When paired with our 2021 Syrah, the savory, spiced flavors of the short ribs complement the wine’s jammy texture and smooth finish. It’s the kind of dish that makes you feel cozy and content, and I can’t think of a better way to warm up on a chilly evening.
With a fork in one hand and a glass of wine in the other,
Elizabeth
General Manager & Brick Barn’s Food & Wine Enthusiast
Ingredients
- 3lbs bone-in short ribs (4 short ribs). Seasoned with salt and pepper.
- 3 tbsp olive oil
- 1 large white onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 tbsp all purpose flour
- 1 tbsp tomato paste
- 1/2 tbsp Worcestershire
- 1/2 bottle of Brick Barn Syrah
- 1 bunch of herbs tied with butcher’s twine (rosemary and thyme)
- 2 dried bay leaves
- 1 head of garlic, cut in half
- 1/2 tbsp whole peppercorns
- 4 cups beef stock
Directions
- Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Brown short ribs on all sides, about 6-8 minutes. Transfer short ribs to a plate.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Season with salt and pepper.
- Add the flour, Worcestershire and tomato paste. Cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in the wine, then add short ribs. Bring to a boil. Lower heat to medium and simmer until wine is reduced by half, about 20 minutes. Add all herbs to the pot along with garlic, peppercorns, and brown sugar. Stir in stock. Bring to a boil, cover, and transfer to oven for 2-2 and 1/2 hours or until the meat falls off the bone.
- Transfer short ribs to a platter. Strain the sauce from the pot into a another pot and on medium-low heat, cook the sauce until it reduces. Add in a few knobs of butter and continue to reduce until sauce thickens to desired consistency.
- Serve Short Ribs with sauce and mashed potatoes.
Pairing Notes:
The rich, savory flavors of braised short ribs with herb-infused red wine sauce are perfectly complemented by the warm cherry, plum, and spice notes of our 2021 Syrah, enhancing its sumptuous texture and smooth, structured finish.