Braised Beef Short Ribs with Potato and Turnip Puree
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2021 Davis Estates Zephyr. Hurry and try this pairing at home! Order a bottle HERE to try the pairing at home!
Ingredients
Short Ribs
5 pounds boneless beef short ribs
2 teaspoons kosher salt
1 teaspoon black pepper
Olive oil as needed
4 carrots, chopped ½ inch rounds
4 onions, medium dice
4 stalks celery chopped
5 large garlic cloves, peeled and crushed
2 cups of Cabernet Sauvignon
2 tablespoons Cognac
1 (28-ounce) canned diced tomatoes
1 cup chicken stock
4 sprigs fresh thyme
2 sprigs fresh rosemary
Potato-Turnip Puree
Serves 8
3 pounds Yukon gold potatoes, peeled
6 medium white turnips, peeled and quartered
Salt and white pepper to taste
6 tablespoons unsalted butter
½ cup cream
METHOD
For Short Rib
1. Preheat the oven to 325°.
2. Pat the beef dry with a paper towel. Season the ribs all over with 2 teaspoons salt and 1 teaspoon pepper. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
3. Add the ribs and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the ribs to a large plate.
4. Add the carrots, onions, celery, garlic, generous pinch of salt and pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until just beginning to brown. Add the wine and Cognac and bring it to a boil.
5. Add the tomatoes, chicken stock, 2 teaspoons salt, and 1 teaspoon pepper.
6. Tie the thyme and rosemary together with kitchen twine and add to the pot. Put the ribs back into the pot, bring to a boil, and cover. Place in the oven for 2 ½ hours or until meat is fork tender.
7. Remove the ribs to a plate. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer sauce and vegetables to a blender and puree until smooth. Pour the puree back into the pot, place on the stove top over low heat, and return the sauce to a simmer. Adjust seasoning if needed, I like to add a splash of cognac at the end just before serving.
For Potato-Turnip Puree
1. Boil the potatoes and the turnips in separate saucepans until they are tender, for about 20 to 30 minutes.
2. Drain and puree with a potato masher or a food mill.
3. Season to taste with salt and pepper.
4. Place the butter and cream in one of the saucepans and heat until the butter melts. Add the turnip-potato puree. Stir well and adjust seasoning to taste.
WINE PAIRING SUGGESTIONS
If you’re looking for more pairing options, here are a few additional suggestions:
- 2019 Oakville Cabernet: Its herbal quality pairs well with the richness of the ribs.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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