A ReCIPE FIT FOR THE SEASON FROM TASTING ROOM MANAGER, WIKTORIA MARROQUIN

Braised meats, such as these tender short ribs, are perfect for hosting a crowd, and they pair beautifully with a Pinot Noir from Rancho La Cuna. This contemplative Pinot Noir builds on the rustic terroir of the Los Alamos Valley, offering subtle notes of dried flowers, plum, and sweet green tea, with nuances of pipe tobacco and black cherry, all gathered in a firm but restrained oak frame. The wine’s dark, meaty character complements the richness of the braised ribs, elevating the entire meal. With minimal hands-on effort and a foolproof cooking process, these short ribs practically take care of themselves. Best of all, they can be prepared ahead of time, allowing you to relax and enjoy the company of your guests while effortlessly serving a meal that feels indulgent and satisfying.

Suggested Pairing: Pinot Noir from Rancho La Cuna

Ingredients:

• 1 large yellow onion chopped
• 4 stalks celery chopped
• 3 carrots chopped
• 6 cloves of garlic smashed
• 1⁄4 cup tomato paste
• 2 cups dry red wine
• 2 cups beef or chicken broth
• 5 sprigs fresh thyme
• 1⁄2 bunch of fresh parsley
• 1 lemon zested
• 2 tbsp vegetable oil
• Kosher salt and fresh ground pepper

Procedure:

Preheat your oven to 275°F.

Generously season the short ribs with salt on all sides. In a large Dutch oven, heat a drizzle of vegetable oil over medium-high heat. Working in batches, sear the short ribs until deeply browned, adding more oil as needed between batches. Once seared, set the short ribs aside.

Remove excess fat, leaving about 1–2 tablespoons in the pot. Add the chopped vegetables along with a pinch of salt, and use a wooden spoon to scrape up any browned bits from the bottom. Cook the vegetables until they begin to soften, about 5–10 minutes.

Stir in the tomato paste, ensuring it coats the vegetables evenly. Let it cook until it begins to caramelize and stick to the pot, about 3 minutes.

Deglaze the pot by pouring in the red wine, scraping the bottom to release the flavorful bits. Reduce the wine by two-thirds, then stir in the stock. Return the seared short ribs to the pot, ensuring the liquid almost completely covers the meat. If needed, top it off with more stock or water. Add in the thyme sprigs and a few parsley sprigs.

Bring the mixture to a boil, then cover the Dutch oven tightly with a lid and transfer it to the oven. Let the short ribs braise for 4 hours.

Once the short ribs are tender and cooked through, remove them from the pot and set aside. Strain the braising liquid, discarding the solids. Return the strained liquid to the pot and reduce it by half over medium heat. Taste and adjust the seasoning. For an extra velvety sauce, whisk in a few tablespoons of cold butter.

To serve, ladle the rich sauce over the short ribs, and garnish with freshly chopped parsley and a sprinkle of lemon zest for a bright finish.