Cabernet Sauvignon Pairings Cabernet Braised Short Ribs
- 1 bottle Vina Robles Cabernet Sauvignon
- 4 lb beef short ribs
- 3 carrots, large
- 1 celery
- 2 white onions, quartered
- 1 shallot, peeled
- 1 head garlic
- 1 bay leaf
- 4 peppercorns
- 1 bunch thyme
- 1 bunch parsley
- 3 quarts beef stock
- 4 tbsp olive oil
Preheat the oven to 350 degrees. In a medium sauce pan, heat olive oil until smoking. Add seasoned beef and sear until golden brown, flip and repeat.
In a roasting pan, make a bed of the vegetables in the bottom of the pan and place the short ribs on top of vegetables. Pour the beef stock and wine over the mix and add the shallots, garlic, bay leaf, thyme, parsley and peppercorns; wrap tightly with foil. Place in oven and cook for three to four hours or until tenderness is achieved.
Remove roasting pan from oven and take out the short ribs. Pour the liquid remaining in pan through a strainer and into a sauce pot. Reduce liquid until it coats the back of a spoon.
Serve the reduction sauce over your favorite starch or vegetables with the short ribs and enjoy with a bottle of Vina Robles Cabernet Sauvignon.
2020 Cabernet Sauvignon
The fruit for our 2020 Cabernet Sauvignon was selected from three of our estate vineyards in Paso Robles – Creston Valley, Huerhuero and Bear Valley. Huerhuero Vineyard, in the hilly terrain between the El Pomar and Geneseo Districts, benefits from the moderating Pacific breezes and limiting calcareous subsoils. Creston Valley Vineyard has picture perfect high terrain, southern exposure and shallow soils with noticeable granulated limestone. Bear Valley Vineyard is located 14 miles from the Pacific Ocean and has high elevations, which produces small, flavorful berries.