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Entertaining? Serve up these hearty, rich rosemary braised short ribs paired Sonoma-Cutrer wine.
We are setting the table for a real holiday feast, thanks to our friends at Sonoma-Cutrer. We love to entertain and there is no better time than the holidays to do so. Our family is spread out around the country, which unfortunately limits our time together. This holiday season we are hopeful to be able to spend some quality time with those closest to us, and we’ve created a very special Braised Rosemary Short Rib dish worthy of celebration.
While we all love to get together and enjoy a delicious meal, even I would rather spend time exchanging gifts and sharing stories, not slaving all day in the kitchen. These Braised Rosemary Short Ribs are ideal for a holiday gathering, as they can be prepared before your guests arrive and simply placed in the oven two hours before you plan to serve dinner. We chose to pair these short ribs with Russian River Valley Pinot Noir. This richly textured, silky and elegant red enriches the flavor of the savory beef short ribs. It’s also important as a host to have a good bottle of white at the table, and Les Pierres Chardonnay is always reliable with its bright and lively citrus-laced flavor. Best of all, these wines can be easily ordered online and shipped directly to your door. That’s one less trip to the wine shop.
Rest assured that is recipe is rich, beautiful, and most of all full-proof. I have found that while most people love short ribs, they are intimidated to prepare them at home. This recipe takes the guesswork out of cooking and allows the host to relax and enjoy the holidays. We recommend serving the Braised Rosemary Short Ribs over mashed potatoes (of course!), but they would also work with a homemade noodle or a bowl of freshly made polenta. And no meal is complete without several sides of veggies: we recommend Apple Cider Roasted Brussel Sprouts. With a little planning, some reliable recipes, and some good bottles of wine, a holiday gathering can be enjoyable and stress-free.
- 2 lbs boneless short ribs
- 1 cup red wine
- 1 lb tri-color carrots
- 2 stalks celery
- 2 tbsp tomato paste
- 2 tbsp beef base
- 2 tsp chopped rosemary
- 1 medium onion
- 6-10 chippolini onions
- ¼ cup olive oil
- Preheat oven to 375°.
- In a large sauté pan, heat oil. While oil is heating up, salt and pepper all sides of short ribs.
- Place ribs in sauté pan and brown all sides. Remove and place in heavy dutch oven.
- Cut celery and tri-colored carrots into 2 inch pieces and place around ribs.
- In sauté pan, add 1 medium onion (diced into small pieces) and cook until translucent, about 5-8 minutes.
- Add red wine, tomato paste, rosemary and beef base and cook for 1 minute and then add mixture to short ribs.
- Peel chippolini onions and add to ribs.
- Cover and place in oven and cook for 30 minutes.
- Reduce heat to 325° and continue to cook for 1 hour 30 minutes (or until beef is tender).
- Remove from oven. Serve over mashed potatoes, spooning liquid mixture and vegetables on top.