Beef short-ribs in Tempranillo wine sauce

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.*

As part of this celebration I decided to include one of Rioja’s red wines in one of my recipes: Beef ribs in Tempranillo wine sauce…Sounds good, Right? Here’s is the recipe.

Beef ribs in Tempranillo Wine Sauce:

Prep:30 Minutes

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.

Preparation:

• 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!

Tempranillo fact sheet – bloggers

XO,

Johanny

* Source credit: us.riojawine.com