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Title: Cabernet Sauvignon and Honey Braised Beef Short Ribs
3 T olive oil
3/-4 lbs beef short ribs seasons on all sides with kosher salt and freshly ground black pepper
1 onion chopped
1 stalk celery chopped
2 c carrots chopped or use baby carrots
1 T Hungarian or sweet paprika
1t caraway seeds
3-5 sprigs thyme
1/3 c honey
2 c Cabernet Sauvignon
1½ c beef or chicken broth
1. Heat olive oil in large Dutch oven over med/high heat.
2. Brown all sides of short ribs and set aside.
3. Add onion, celery, carrots, paprika, caraway, and thyme to hot oil in pan, sauté for 10-15 minutes or until tender.
4. Add honey, Cab, and stock. Bring to a boil Turn pan off, add short ribs back in, loosely place lid back on so heat can escape. Braise at 300 degrees for 3-4 hours.
Note from Catherine Jackson
“I served mine with basic mashed Yukon gold potatoes. I used kosher slat, freshly ground black pepper, butter, and heavy cream.”
Recipe provided by Catherine Jackson from DelMonaco Winery & Vineyards.