I posted about Little Black Dress and their ongoing efforts to raise awareness to breast cancer research. Since October is wrapping up, I thought it would be perfect to highlight another great wine from Little Black Dress; their Pinot Noir. Not only does it taste great, but it also helps makes your braised short ribs a total hit!
Get into a Little Black Dress Pinot Noir, accessorized with aromas of cherry and clove and soft floral notes, with a seductive finish of strawberry jam and pomegranate. If that doesn’t make you want to open a bottle and enjoy, then I don’t know what would!
I hosted an intimate dinner party and decided to make my Braised Short Ribs. This is a time consuming recipe since it takes over 3 hours to make, but the majority of the time is really just for it to braise in the oven, so you can focus on entertaining your guests instead of slaving away in the kitchen! On the side I made garlic mashed potatoes and a spinach salad complimented with avocado, orange slices and a dressing I concocted using olive oil, red wine vinegar, Chandon Brut Champagne and orange juice. For dessert, we enjoyed this Pumpkin Delight from Lil Luna. It’s so simple to make and tastes delicious!
Pinot Braised Short Ribs
2015-10-27 13:49:52
Serves 4
Prep Time
15 min
Total Time
2 hr 45 min
Ingredients
- 4 short ribs
- 1 onion, chopped
- 1 shallot, chopped
- 4 cloves of garlic, chopped
- 1 16 oz jar roasted red sweet peppers, drained and chopped
- salt and pepper to season
- ⅓ cup flour
- 2 tablespoons olive oil
- 2 cups Little Black Dress Pinot Noir
- 1 cup beef broth
- 2 bay leaves
- zest of one orange
- 2 sprigs rosemary
- 2 sprigs thyme
Instructions
- Preheat oven to 350°.
- In a Dutch oven, add olive oil and put on high heat.
- Season short ribs with salt and pepper then dredge in flour.
- Brown on all sides, about 45 seconds per side and remove to plate.
- Add onion, shallots, garlic, and red peppers to Dutch oven and sauté until soft.
- Add pinot noir, broth, bay leaves, zest, rosemary and thyme and bring to a boil.
- Once boiling, add short ribs, cover and place in oven for 2 ½ hours.
- Discard bay leaves and sprigs.
- Serve over roasted garlic mashed potatoes and spoon sauce over short ribs and potatoes.
Michelle Glogovac http://www.mysimplifiedlife.net/
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