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Syrah-Braised Short Ribs

Recipe Date: October 17, 2019
Serving Size: 4
Prep Time: 140 Minutes
Cook Time: 180 Minutes
Difficulty: Medium
Measurements: Imperial (US)

Chef Robin's take on a classic comfort food, and a perfect pairing with any of our many Syrah's!

Ingredients

  • 2 teaspoons sea salt, more as needed
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon ground coriander
  • 4 pounds bone-in beef short ribs
  • 1 tablespoon grapeseed oil
  • 3 leeks, white part only, sliced thin
  • 2 large fennel bulbs, sliced thin
  • 4 garlic cloves, sliced
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 cup red wine (if you have a bottle that has been open for a few too many days, this is a great way to use it up!)
  • 1/3 cup pitted prunes, diced
  • Fennel fronds and/or sliced scallions, for serving

Directions

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.


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