Braised Beef Ribs from Mario Bazán Cellars

This classic recipe has a small twist on the sauce. Gloria Bazán prefers not to cook the beef with wine, so she made this slight modification.

Dish: Tender braised beef ribs finished with a Cabernet Sauvignon sauce on the side.

Wine: 2016 Mario Bazán Cabernet Sauvignon

Pairing Notes:

• Full-bodied wine with complex dark fruit and subtle spice complements the richness of the ribs.

• The separate red wine sauce allows guests to taste the wine pairing without the meat absorbing the wine flavor.

• Herbaceous notes from rosemary and thyme echo the wine’s subtle earthy undertones.

Ingredients (serves 4):

• 4 lbs (1.8 kg) beef short ribs

• Salt and pepper

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 carrots, chopped

• 3 celery stalks, chopped

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups (480 ml) beef broth

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 cup (240 ml) red wine

 

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Instructions:

1. Preheat oven to 325°F (160°C).

2. Season ribs with salt and pepper. Heat olive oil in a large oven-safe pot and brown ribs on all sides. Remove and set aside.

3. In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook 1 minute.

4. Stir in tomato paste and cook 2 minutes. Add beef broth and herbs. Return ribs to the pot, cover, and braise in the oven 2.5–3 hours until tender.

5. Remove ribs and strain the braising liquid into a saucepan. Add the Cabernet Sauvignon. Simmer until slightly reduced for a rich sauce. Adjust seasoning with salt and pepper.

Serving suggestion: Serve ribs with the reduced sauce spooned on top or on the side, allowing the 2016 Mario Bazán Cabernet Sauvignon to shine.

Serving Tips:

• Plate 1–2 ribs per guest, spoon braising sauce over the top. Serve red wine sauce on the side for tasting.

• Garnish with a sprig of rosemary for aroma and visual appeal.

• Serve the wine slightly below room temperature (about 62–65°F / 17–18°C) to allow its structure and depth to unfold.