• Pasolivo Cabernet Braised Short Rib Recipe on a table with a candle, wine, and Pasolivo Spices and Oils
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Cabernet Braised Short Rib

Cabernet Braised Short Rib

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COOKING LABEL
Medium
Prep Time
30 Minutes
Cook Time
4 Hours 30 Minutes
Serves
4 Servings
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Full Product Description

This decadent short rib is browned in Pasolivo Classic Extra Virgin Olive Oil and braised low and slow in Cabernet Sauvignon, giving it a sumptuous flavor and melt-off-the-bone tenderness.

Ingredients
  • 2 lbs. short rib, about 5 pieces, at 2 inches thick
  • 2 tsp. Pasolivo Kosher Flake Sea Salt
  • 1 Tbsp. Pasolivo Classic Extra Virgin Olive Oil
  • 1 small onion, large dice
  • 1 small carrot, large dice
  • 2 ribs of celery, large dice
  • 1 head of garlic, halved horizontally
  • 3 Tbsp. tomato paste
  • 1 tsp. Pasolivo Lemon Pepper
  • 1 sprig of rosemary
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 1/2 Tbsp. pomegranate molasses, or 3 Tbsp. pomegranate juice
  • 1/2 tsp. Pasolivo Roasted Garlic Salt
  • 1/2 cup Cabernet Sauvignon, or another dry red wine
  • 1-2 cups unsalted beef stock
  • 1 Tbsp. Bourbon
  • 3 Tbsp. cold unsalted butter, cubed
  • Pomegranate arils, for garnish (optional)
  • Tender fresh herbs for garnish: tarragon, chives, parsley, fennel fronds (optional)
Preparation
  1. Pat all the short ribs dry with paper towels and season all sides with PasolivoKosher Flake Sea Salt. Arrange them on a wire rack under a sheet tray and place in the fridge to dry for at least 30 minutes and up to 48 hours. This step ensures the beef is well seasoned throughout and helps promote browning.
  2. Set the oven to 275.
  3. Place a Dutch oven or another large, oven-proof pot over high heat. Add the Pasolivo Classic Olive Oil followed by the short ribs, making sure not to crowd them. The ribs should sizzle aggressively as soon as they hit the pan. Lower the heat to medium high.
  4. Brown all sides, about 8 to 10 minutes total. Depending on the size of the braising vessel, a second batch might be necessary.
  5. Remove the short ribs and lower the heat to medium. Strain the excess fat from the pot, leaving about 2
  6. tablespoons behind.
  7. Then add the onion, carrot, and celery. Cook, stirring occasionally, until the onion begins to brown, about 2 minutes. Next, stir in the tomato paste and cook until it sticks to the bottom of the pan and turns a dark rusty color, 1 to 2 minutes. Then throw in the garlic and sauté for another 30 seconds. Deglaze with the red wine, scraping up all the browned bits stuck to the bottom of the pan with a wooden spatula.
  8. Add the Pasolivo Lemon Pepper, rosemary, cinnamon stick, bay leaf, pomegranate molasses, and Pasolivo Roasted Garlic Salt. Reduce the wine by half, and then add the short ribs back to the pot. Pour enough beef stock to partially submerge the short ribs, covering about 2/3 of the meat.
  9. Bring to simmer, then cover and move to the oven. Braise the short ribs for 3 1/2 to 4 hours, until fork tender.
  10. Remove the ribs from the pot. Cover and keep warm while finishing the sauce.
  11. Strain the vegetables from the braising liquid. Use a spoon to skim the excess fat from the top, and then pour the liquid into a skillet. Add the bourbon. Reduce the braising liquid until it thickens slightly, and taste for seasoning. Add additional Pasolivo Roasted Garlic Salt if needed. If the sauce doesn't seem thick enough, whisk together two teaspoons of cornstarch and a tablespoon of water. Add the cornstarch slurry to the sauce and that should do the trick.
  12. Remove the pan from heat. A few pieces at a time, whisk in the cold, cubed butter until smooth. The sauce should be thick enough to coat the back of a spoon.
  13. Now it's ready to serve! Plate up the short ribs with a side of saffron rice and pour the sauce over the top. Garnish with pomegranate arils and fresh herbs, if using. Enjoy with a glass of Cabernet Sauvignon.
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