Beef Short Ribs – The Villain Cabernet Sauvignon

Wine and food matching doesn’t have to always be scary, it’s all about having fun and learning new things. We have created this delicious dish to get you started. Why don’t you give it a shot and see what you think?

Ingredients

 Short Ribs, cut flaken style
 ¼ Cup Flour
 1 tsp Salt
 4 tbsp Olive Oil
 3 Cloves Garlic, minced
 2 cups Beef Stock
 Mushrooms, thinly sliced
 Parsley, chopped

Directions

1

Preheat your oven to 160°C. Combine the flour, salt and pepper and dredge the short ribs. Heat the olive oil over medium-high heat, sear the beef on all sides until golden brown.

2

Remove the beef and set aside. Add onion and garlic into a pot and cook until golden brown, then add the stock.

3

Return the beef to the pot and bring to a boil. Cover the pot and transfer it to the oven, cook for approx. 2.5 - 3 hours.

4

Cook your onions over a medium heat and add the mushrooms for 6-8 minutes.

5

Toss with parsley and season with salt and pepper.

6

Place the ribs and mushrooms on serving plates and pair with ‘The Villain’ Cabernet Sauvignon.

Ingredients

 Short Ribs, cut flaken style
 ¼ Cup Flour
 1 tsp Salt
 4 tbsp Olive Oil
 3 Cloves Garlic, minced
 2 cups Beef Stock
 Mushrooms, thinly sliced
 Parsley, chopped

Directions

1

Preheat your oven to 160°C. Combine the flour, salt and pepper and dredge the short ribs. Heat the olive oil over medium-high heat, sear the beef on all sides until golden brown.

2

Remove the beef and set aside. Add onion and garlic into a pot and cook until golden brown, then add the stock.

3

Return the beef to the pot and bring to a boil. Cover the pot and transfer it to the oven, cook for approx. 2.5 - 3 hours.

4

Cook your onions over a medium heat and add the mushrooms for 6-8 minutes.

5

Toss with parsley and season with salt and pepper.

6

Place the ribs and mushrooms on serving plates and pair with ‘The Villain’ Cabernet Sauvignon.

Beef Short Ribs – The Villain Cabernet Sauvignon
IngredientsDirections