Disclosure: I received a free sample of Rioja Tempranillo wine for a review. All opinions and recipe are mine alone.
Last month I was contacted to be part of #TempranilloDay a campaign that celebrates the versatile Tempranillo grape. Considered native to Rioja, Spain; Tempranillo is the most typical grape in this region. It occupies more than 75% of the vineyards in Rioja.*
Beef ribs in Tempranillo Wine Sauce:
Cook: 3.5 hours
- 2 pounds of beef short-ribs
- 2 Carrots, peeled and diced
- 1 Large onion, peeled and diced
- 3 Garlic cloves, peeled and mashed
- 1 Tablespoon of tomato paste
- 1 sprig of each: Rosemary and Thyme
- 2 Bay leaves
- 1 cup of beef stock
- 1 cup of Rioja’s Red wine
- Salt and black pepper to taste
- Flour to coat the ribs before cooking.
- 2 Tablespoons of oil.
- Preheat the oven to 350ºF
- In a large bowl, season the beef with salt and black pepper. Set aside.
- Peel and diced that carrots and onions. Set aside.
- Make a bundle (see picture above) with the fresh herbs. Set aside.
- In a large Dutch oven over high heat, Heat the oil. Coat the ribs with a little bit of flour and sear on each side. Remove and transfer to a plate.
- In the same pot add the carrots and onions, stir. Add the tomato paste and stir again.
- Place the seared ribs on top of the vegetables and add the bundle of fresh herbs.
- Add the wine and beef stock. Cover and place in the oven for about 3 hours until ribs are nice and tender. Serve over mashed potatoes.
For more info check this about Tempranillo Day y Salud!
* Source credit: us.riojawine.com