Syrah-Braised Short Ribs
Chef Robin’s take on a classic comfort food, and a perfect pairing with any of our many Syrah’s!
- 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, preferably Syrah (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
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!