Chef Robin's take on a classic comfort food, and a perfect pairing with any of our many Syrah's!
Serves: 4
Start by rubbing the salt, pepper, and coriander all over the meat and let it marinate in the refrigerator for an hour or two, or ideally, overnight.
Heat a large skillet on the stove over medium-high heat and sear the beef in the oil in batches, about 2 minutes per side, until evenly browned on all sides. Transfer the ribs to a plate as the pieces brown. Add the leeks, fennel, and a pinch of salt to the same hot pan and cook until soft, about 8 minutes. Then stir in the garlic, smoked paprika, and tomato paste; cook until fragrant, 1-2 minutes. Pour in the red wine and stir to combine.
Transfer all the sauce ingredients to a slow cooker, along with the short ribs and pitted prunes. Cook on high for 3-4 hours, or low for 6-8 hours. The sauce will reduce to a dark, thick, syrupy consistency and the flavors of the wine will become concentrated and more intense.
Serve over mashed potatoes or mashed root vegetables like parsnips or roasted cauliflower. Pair with a glass of 2016 Syrah, Bien Nacido and enjoy!
By Chef Robin Goldstein, from her book, Simply Delicious Wine Country Recipes. Photo by Tenley Fohl.