Red-Cooked Short Ribs
Red-Cooked Short Ribs is a gluten free and dairy free main course. One portion of this dish contains roughly 25g of protein, 42g of fat, and a total of 859 calories. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of water chestnuts, shiitake mushroom caps, less-sodium beef broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add half of beef to pan; cook 3 minutes, browning on all sides.
Remove beef from pan. Repeat procedure with cooking spray and remaining beef.
Add ginger, rind, and garlic to pan; saut 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen browned bits.
Add mushrooms; cook 3 minutes or until tender, stirring frequently.
Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon.
Serve over rice; sprinkle with onions.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Robert Mondavi Napa MerlotThe wine's multi-dimensional flavors come from grapes grown in distinctly different terroirs of Napa Valley, including the Carneros, Stags Leap and Oakville districts. Traditional techniques, including native yeasts, extended maceration, aging in French oak barrels and bottling without filtration, enhanced the wine's complexity. This wine is delicious with many entrees and cheeses. One of our favorite food pairings is roast turkey with a wild mushroom and walnut stuffing. Roast leg of lamb, rubbed with fragrant herbs and spices, or grilled pork loin also marry perfectly with the wine's luscious flavors.