Sticky Beef Short Ribs with Perelada 3 Fincas
Recipe and wine combination by Larry Creaney, Founder of the Wine Company, established 1995.
A Recipe is a Canvas.
“a recipe is a canvas for you to create your own picture every time.”
What does this mean? Well, the meal will be slightly different every time depending on my mood, the ingredients I have at hand and my varying level of attention on the day.
This wine represents the Emporda region by being;
“full flavoured but not overly heavy”
When I say a wine is “full flavoured” I am describing the depth of flavour of the fruit.
When I say a wine is “not overly heavy”, this means it is not overpowering. In the wine business we would describe this as ‘mouth weight’.
If you consider a summer red to be light bodied and a winter red to be full bodied, this wine falls in the middle – it is Autumn after all.
This Perelada 3 Fincas wine flavour has depth to stand up to the dense flavoured beef meal without being too heavy. In layman’s terms, the wine stands up to the intense flavour of the meal. It has the perfect balance of flavour and depth.
The wine I have selected here is the 2015 vintage 3 Fincas. The year (or vintage) is important to note because it will vary over time because wine is a living product. However, the expert Perelada wine makers always ensure the style is consistent. This wine style is of course, “full flavoured to taste but not overly heavy.”
- Beef Short Ribs or Brisket
- Brown shallots (400g)
- Sliced Mushrooms (200g)
- Grated ginger (around 30g, more if you like it spicy and less if you prefer mild)
- Crushed Garlic gloves (3 or 4)
- Beef Stock (½ litre)
- Dark soy sauce (3-6 tablespoons depending on how sticky you want your dish)
- Honey or Treacle (2-4 tablespoons depending on how sticky you want your dish)
A recipe is like a Canvas, Create your own picture every time.
Step by Step Instructions
Preheat oven to 120 °C for fan assisted oven or 150 °C non-fan.
Brown the beef and set aside.
You can use a dry pan if it is non-stick – add some olive oil if your pan isn’t non-stick. I use a casserole dish that is hob and oven proof, so no flavour is lost.
Brown the shallots in the meat juices.
Add the ginger and continue to stir for one minute (or so).
Add the garlic and continue to stir for one minute (or so).
Add the beef stock, dark soy sauce, honey or treacle and the browned beef.
Put in the oven covered for about 3 hours.
Remove from the oven, add the mushrooms and put back in the oven uncovered for 45 minutes.
Once ready serve with creamed horseradish mash and of course Perelada 3 Fincas.
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