Red Wine Braised Short Ribs is a classic recipe in the kitchen but give it a try with this delicious twist. White Wine Braised Ribs is a lighter take on that cookbook classic, and it calls for our Sauvignon Blanc for the cooking process and enjoying with the meal afterwards. Make sure you save some!
INGREDIENTS
• Short Ribs
• EVOO
• Carrots
• Fennel
• Onions
• Gooseneck Vineyards Sauvignon Blanc
• Chicken stock
• Bay leaves
• Thyme
• Garlic gloves
Parsnip puree:
• Parsnips
• Sage
• Nutmeg
• Garlic powder
• Salt
• Pepper
Gravy:
• Mushrooms
• Thyme
• Sage
• Salt
• Pepper
• Butter
• Gooseneck Vineyards Sauvignon Blanc
• Braising stock
• Whole grain mustard
DIRECTIONS
• Oven at 325
• Generously s & p all sides of short ribs.
• In a Dutch oven (or oven-safe pot) over high heat, add a glub of oil & sear all sides (5-7min) & remove.
• Add more EVOO over med-high heat, add in mirepoix of carrots/fennel/onions in EVOO, cook 8-10min until onions are translucent.
• Add 1-1.5 c dry white wine (I used @gooseneckvineyards Sauvi B bc it’s the perfect balance of dry/acidic & sweet layered notes of stone fruit & grapefruit)
• Add 1-2 c of Chicken Stock, 2-3 bay leaves, 3-4 sprigs of thyme & 5-6 smashed garlic cloves. Add a lid & place in oven for 1.5-2 hours.
• When the ribs are near completion/make the gravy & — my personal fav — parsnip Puree!
• Puree is pretty easy peasy — peel & dice parsnips in 1 in circles, bring salted water to boil & add in parsnips + a few sprigs of Sage — for 10-12 min until soft. Drain/discard Sage (reserve 1/2c liquid) — let cool, then add parsnips to blender + pinch of nutmeg, garlic powder, s&p — slowly add in reserved liquid/h20 until smooth.
• For gravy — I caramelized sliced mushrooms in EVOO, seasoned with thyme, sage & s/p — finished with butter & removed. Deglazed the pan with more Sauvignon Blanc (prob 1 c) — added 1/2 c cream cheese & combined. I also scooped out about 1/2 c of braising stock & slowly whisked into the cream sauce. Then I added 2 T of whole grain mustard, added the mushrooms back in and gently stirred to combine.
• On plate: Puree + ribs + mushroom gravy on top (or flip gravy on Puree then ribs on top, whatever floats your boat) top w/fresh thyme & serve with a glass of that delicious Sauvignon Blanc.
Credit – recipe by a New York City chef Jessica Masanotti
