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
Suggested wine pairing
