Grass-Fed Beef Short Ribs Cooked with Black Tea and Cabernet

Served with celery root mashed potatoes

Serves 4

  • 2.5 pounds  Grass-fed beef short ribs
  • 2 Tablespoons Canola oil
  • to taste salt and pepper
  • 2 teaspoon olive oil
  • 1/2 cup leeks, cleaned and chopped
  • 6 each large garlic cloves, peeled and smashed
  • 1 Tablespoon butter, salted
  • 1/2 each medium carrot, peeled and sliced
  • 1 each large portabella mushroom, gills & stems removed, cut in half &
  • sliced
  • 1/2 cup cabernet
  • 1 cup chicken stock
  • 1/2 teaspoon balsamic vinegar
  • 8 each  thyme sprigs
  • 12 each nicoise olives, pits removed, left in large pieces
  • 1 teaspoon black tea leaves
  • 1 teaspoon Maldon sea salt

Pre-heat your oven to 350 degrees.

Place a 10” cast-iron skillet (or sauté pan) over a medium fire and place canola oil in the pan. Season the beef with salt and pepper. When they oil is hot (you can see the oil start to get more “liquidy” when you swirl the pan), but before it starts to smoke, add the short ribs and sear them so they are brown on all sides. This should take about 8 minutes.

Lower the heat a bit and remove the beef from the pan. Add the olive oil and the butter, then add the leeks, garlic, carrots and mushrooms. Add a pinch of salt, stir and then cover. Cook for 4-5 minutes, until the leeks and the mushrooms have started to soften.

Add the wine and turn the heat to medium-high. Reduce the wine by half, then add the chicken broth, balsamic and thyme. Bring to a simmer and return the beef to the pan. Cover and place in the oven for 1 hour.

Remove the pan and cover, and add the tea, and olives to the skillet. Cover again and cook for another 20-30 minutes until the beef is very tender. By this time, the “sauce” should be very flavorful and there should be about 1 – 1 1/2 cups of sauce in the bottom of the skillet. Taste the sauce and season if needed with little additional salt, but be careful not to add too much.

Serve the ribs over celery root mashed potatoes and pour the sauce with all the vegetables over the ribs and potatoes. Top with a sprinkle of maldon sea salt and enjoy with a good glqss of Paradise Ridge Rockpile Cabernet.

The Rockpile Cabernet is a wonderful, full-bodied wine that pairs well with rich (comfort) foods such as short ribs and mashed potatoes. The celery root adds depth to the dish and the tea combined with a touch of sea salt balance the wines’ tannins, allowing the full flavors of the cabernet and petit verdot to shine.

Celery Root Mashed Potatoes

Serves 4

Use equal parts celery root (peeled and chopped) and potatoes (peeled and chopped)

Use approximately 4 cups of each.

Place in a sauce pot covered with cold water. Add 2 Tablespoons of salt, cover and bring to a boil.

When potatoes and celery root are soft, drain in a colander and return to the sauce pan.

Add 3 Tablespoons butter, 6 tablespoons milk, 2 tablespoons grated parmesan cheese.

Whip until smooth and warm, and add salt as needed.

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