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Braised Beef Short Rib

As we find ourselves cozied by the fire fending off winter's chill, nothing brings warmth and comfort on a cold winter’s day like braised beef and a bottle of Cabernet. JUSTIN Cabernet Sauvignon has hints of dark fruit, leather, tobacco and has a medium body, making it a great wine to be enjoyed by the fire or paired with food. Here we pair this versatile wine with braised beef Braised Beef Short Rib.

  • Prep time: 30 minutes

  • Total time: 1 hour

  • Servings:   4

Ingredients

Braised Beef Short Rib: 

  • 2 pounds Beef Braised Beef Short Rib, boneless and cut into 4 pieces.
  • 1 ea Yellow onion (large dice)
  • 4 cloves Garlic
  • 1 ea Carrot (large dice)
  • 1 ea Celery stock (large dice)
  • 4 sprigs Thyme (tied together)
  • 1 cup Red wine (e.g. Cabernet)
  • 6 cup Veal or beef stock/broth
  • 1 teaspoon Kosher salt
  • Freshly cracked pepper, to taste


Creamy Polenta 

  • 1 1/2 cup whole milk
  • 1 cup Chicken / vegetable stock (or more milk)
  • 1/3 cup Polenta
  • 4 tablespoons Butter
  • 1/2 cup Parmesan (grated)
  • Kosher salt, to taste
  • White pepper, to taste


Mashed Potatoes

  • 4 each (1000g) Large potatoes (peeled and large dice)
  • 1/2 cup Heavy cream
  • 1/2 cup whole milk
  • 1/2 cup Butter
  • Kosher salt, to taste
  • White pepper, to taste

Method

Braised Beef Short Rib

  1. Season Braised Beef Short Rib with salt and pepper
  2. Heat a large pot or cocotte to high heat and add clarified butter or canola oil
  3. Add Braised Beef Short Rib and sear until dark golden brown on all sides
  4. Reduce heat to low and add the onion, garlic, carrot, celery; sauté until tender
  5. Add red wine and cook until alcohol is burned off
  6. Add stock and thyme; bring to a simmer on low and cover
  7. Let cook for 3-4 hours until meat is tender and falling apart when touched
  8. Remove the meat from sauce
  9. Strain the liquid and reduce until nape (slightly thickened)
  10. Spoon sauce on meat; serve with mashed potatoes or creamy polenta and the braised carrots (reserved from the braising)


Creamy Polenta

  1. In a medium pot bring liquids to a simmer
  2. Whisk in polenta; continue to whisk over low heat until it thickens and granules of polenta soften and become smooth
  3. Add more milk if desired for a creamier thickness
  4. Add butter and cheese; season to taste with salt and pepper
  5. Add more cheese if desired, or add other sharp, dry aged cheeses for flavor variations
  6. Note that blue or gorgonzola cheese will pair well with the filet and the JUSTIN Cabernet Sauvignon


Mashed Potatoes

  1. In a medium pot place peeled and diced potatoes, submerge in water, and season pot with approximately 2 tablespoons salt
  2. Simmer the potatoes until tender and falling apart when pushed with a fork or knife
  3. Strain potatoes and remove all water
  4. Using a potato ricer or hand, mash potatoes until smooth
  5. Heat gently the cream, milk, and butter; whisk in
  6. Be careful to incorporate but not over mix, as overmixing potatoes can create a gummy texture
  7. Season potatoes with salt and pepper as desired
  8. If you prefer creamier, richer potatoes, add more butter

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