This rather scrumptious food/wine match pairs the incredible Paul Dolan Deep Red (a Biodynamic® wine) with a succulent braised short ribs recipe. Allowing the ribs to slow cook in the wine and tomato sauce makes for a tender and incredible dish–especially when paired with a hearty red wine like the Paul Dolan Deep Red.
About the wine:
BIODYNAMIC RED WINE
The Paul Dolan vineyard soils are Deep Red, and consequently so is this wine. The deep, rich, iron-laced volcanic soils contribute to the expression of the ego of the vineyard…the unique expression of a carefully-nurtured piece of land, made manifest in each bottle. To this end, the growers do without conventional pesticides and synthetic fertilizers. Their intention is to treat the soil and everything grow on it as a living, life-giving system. From natural composts, colorful cover crops and lively insectory areas to owl boxes, mobile chicken coops, pasture animals and family garden, these farming practices create special wines, and sustain the land for generations to come.
Deep Red has ripe, round, red fruit aromas and deep flavors with complex earthy spice notes. As Biodynamic farmers, Paul Dolan’s passion and mission is to create and support a healthy, vibrant environment for the grapes to fully express themselves. And when maturity is reached, the grapes from this site uniquely express their home.
GOLD – 2010 Florida State Fair
GOLD – 2010 Orange County Fair
GOLD – 2010 Golden Glass Wine Competition
GOLD – San Francisco Int’l Wine Competition
Braised Short Ribs in Red Wine
(Recipe courtesy Anne Burrell/Food Network and tweaked by your examiner)
* 6 bone-in short ribs (about 5 3/4 pounds)
* Kosher salt
* Extra-virgin olive oil
* 1 large Spanish onion, cut into 1/2-inch pieces
* 2 ribs celery, cut into 1/2-inch pieces
* 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 1 1/2 cups tomato paste
* 2 to 3 cups hearty red wine, Paul Dolan Deep Red is recommended
* 2 cups water
* 1 bunch fresh thyme, tied with kitchen string
* 2 bay leaves
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid and a glass of Paul Dolan Deep Red. Enjoy!
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