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.