There’s something undeniably comforting about a hearty, slow-cooked meal that warms you from the inside out. This Red Wine Braised Short Ribs recipe, paired with Nederburg's The Winemasters Pinotage, is the epitome of comfort food sophistication. The rich, tender beef ribs cooked in a flavourful red wine sauce are perfectly complemented by the creamy Lerotse Maize Rice Risotto, creating a dish that is sure to impress.
The Winemasters Pinotage, with its bold flavours of dark berries and spice, is the perfect match for the rich, savoury short ribs. Its velvety tannins and long, smooth finish complement the creamy texture of the maize rice risotto, creating a harmonious dining experience that is sure to delight the senses.
So, the next time you’re looking to impress your dinner guests or simply treat yourself to a special meal, give this red wine braised short ribs recipe a try. Paired with The Winemasters Pinotage, it’s a match made in culinary heaven.
Recipe: Red wine braised short ribs with lerotse maize rice risotto
Ingredients
Red wine braised beef short ribs
- 2kg bone-in, beef short ribs
- 2 tbsp salt
- 3 tbsp black pepper
- 2 tbsp vegetable oil
- 1 medium-sized onion, finely chopped
- 3 celery sticks, finely chopped
- 2 medium-sized carrots, finely chopped
- 4 garlic cloves, thinly sliced
- 2 tbsp tomato paste
- 2 cups Nederburg Baronne 2022
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 cups beef stock
- Finely chopped flatleaf parsley, for serving
Lerotse risotto
- 1 cup lerotse purée (or pumpkin purée as substitute)
- 2 tbsp olive oil
- 2 tbsp butter, about 30g
- ½ onion, finely diced
- 1 celery stick, very finely diced
- 400g maize rice, cooked (but undercooked by 10 minutes)
- 120ml Nederburg white wine
- 500ml chicken stock, hot
- 50g Parmesan cheese, finely grated
- 3 tbsp crème fraîche
- Micro cress to serve
- 2 tbsp white sugar
- 1 lemon, zested and juiced
Method
Red wine braised beef short ribs
Preheat the oven to 180°C with a rack in the center position. Generously season the short ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2 to 3 minutes per side. Transfer the ribs to a plate. Remove all but 2 tbsp fat from the pot. Reduce the heat to medium. Add the onion, celery and carrots, cook, stirring constantly, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Add the tomato paste, stirring to combine. Pour in the wine to deglaze and stir to incorporate. Bring to a simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes.
Return the ribs to the pan along with any collected juices. Add the bay leaves, thyme and beef stock. Increase the heat to high and bring to a boil, cover the pot and transfer it to the oven. Cook until the ribs are tender and falling off the bone, about 2 hours. Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent with foil to keep warm.
Lerotse risotto
Heat oil and butter in a round casserole and add onion and celery with a little salt. Fry for 5 minutes until translucent. Add the maize rice and stir well, ensuring every grain is coated in oil. Fry to toast and cook the maize rice for another 3 minutes. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly. Taking care to keep the risotto dry. Adding more stock only once the last ladleful has been absorbed. Once the rice is almost cooked, stir through the pureé, and cook for a further 5 minutes, stirring regularly. Once the rice and vegetables are cooked, stir through the Parmesan, crème fraîche, lemon zest and juice, and season to taste.
To serve
Serve the braised short ribs with the lerotse risotto, and garnish with flatleaf parsley.