Braised Short Ribs in a Red Wine Reduction with Rustic Egg Noodles and Red Cabbage Paired with 2006 Louis M. Martini Napa Valley Reserve Cabernet Sauvignon

A few weeks ago, Chef Sue decided to reclaim her kitchen for the evening and planned this wine pairing.  As is always the case with Chef Sue’s creations, this was a spectacular meal.  Braised short ribs are not a difficult meal to prepare, but it takes some time.  With three hours in the oven alone, this meal takes a little planning (time management) but is well worth the wait.

Braised short ribs are a real treat, and the vegetable pure – red wine sauce makes this a truly flavorful feast.  To top it off, the 2006 Louis M. Martini Napa Valley Reserve Cabernet Sauvignon chosen by Chef Sue was a wonderful match.  This wine is best when decanted to let it open up a bit.  You will be rewarded with ripe and sweet black cherries, a touch of dark chocolate, and subtle notes of vanilla and oak.  These wonderfully complimentary flavors were equally complimentary to the earthy flavors of the fall-off-the-bone delicious short ribs.

Adding to the gastronomic fun were a base of rustic egg noodles and sautéed red cabbage.  The noodles were a nice complimentary texture and the red cabbage added some fun color.  I’m not a huge fan of the red cabbage, but in combination with the rest of the players, I found a happy place.

Recipes

Braised Short Ribs in a Red Wine Reduction

Ingredients

• 4 short ribs with bones

• Extra-virgin olive oil

• 1 large onion roughly cut (medium large pieces)
• 2 celery stalks cut to 1/2 inch lengths
• 2 peeled carrots cut lengthwise then cut into 1/2-inch pieces
• 1 tablespoon minced garlic
• 1 cups tomato paste
• 2 cups red wine
• 2 cups water

• 1 bunch of tied fresh thyme

• 6 bay leaves
• Sea salt

• Pepper to taste

Preparation

1. Preheat oven to 375 degrees F.
2. Season each short rib with sea salt.
3. Coat the bottom of a Dutch oven (or other large pot) with olive oil and bring to a high heat.
4. Add the short ribs and brown all sides.
5. While the short ribs are browning, puree all the vegetables and garlic in a food processor.
6. When the short ribs are browned, remove and set aside.
7. Add pureed vegetables to the pot just vacated by the short ribs.
8. Season the vegetables and brown until they are dark and bits are forming a moist coating/crust on the bottom of the pot - about 5 minutes or so.
9. Scrape the pot to release the vegetable coating and add the tomato paste.
10. Brown the tomato paste for 4 minutes or so then add the wine and scrape again.
11. Lower the heat and allow the mixture to reduce by half.
12. Return the short ribs to the Dutch oven and add 2 cups of water or enough so the water just covers the short ribs.
13. Add the thyme and bay leaves. Cover and place in the preheated oven for 3 hours. Check periodically and add more water, if needed.
14. At the mid way point, turn the ribs over.
15. With 20 minutes to go, remove the lid to let the sauce reduce.
16. Plate with sauce generously drizzled over the short ribs.

Rustic Egg Noodles

Ingredients

• 2 cups all-purpose flour

• 2 cups semolina flour

• 1 pinch salt

• 6 large eggs

• 2 tablespoons olive oil
• 1/2 onion roughly diced
• grated parmesan cheese

Preparation

1. Add flower to the bowl of your electric mixer (with dough hook)
2. Start the mixer to medium speed and add eggs one at a time.
3. Add olive oil and salt.
4. Let the mixer do it's thing until the dough is smooth, firm and dry. You can adjust the texture with water or the addition of flour.
5. Remove the dough from the mixer, wrap tightly in plastic wrap. Let sit for an hour.
6. Remove dough from plastic and roll out to your preferred thickness.
7. Use a pizza cutter to make random and fun shapes…be creative.
8. Sauté onion in a bit of olive oil and butter until tender.
9. Add your creative pasta bits and sauté until cooked through.
10. Plate and top with parmesan cheese

In vino veritas, buen provecho.

Craig