Holiday Braised Short Ribs are cooked low and slow with fruity red wine, beef stock and a bit of prepared horseradish. Their buttery tenderness will melt in your mouth, making them a totally memorable meal and one that holiday traditions are built upon.
I don’t know about you, but for me when it comes to holiday decorating traditions, we do a lot of decorating with snowflakes. It’s not that we don’t get enough snow here in Illinois, (because we certainly do), it’s just that I’ve always loved their uniqueness in the thought that no two snowflakes are ever the same. Much like individual people and their own style of cooking.
If you take five different people and they each make the exact same recipe, each of those completed dishes would be slightly different from the others because of the personal touch that each person would add. Even if those cooks didn’t change one thing in the recipe, they each would still have a quality that no other dish would have. They would be similar…but not exact. Just like snowflakes.
It is with that thought of personal style; the holidays, snowflakes, and cold winter weather that made me want to share with you my recipe: Holiday Braised Short Ribs for #SundaySupper. With the help of Gallo Family Vineyards
and their Seasonal Holiday Blends
, this dish is a perfectly memorable meal and one we’ve used as a traditional, heartwarming celebration dinner for many, many years. It’s a family favorite!
What makes this particular dish a little different from other times I’ve made it is that I used Gallo Family’s
new seasonal Mixed Berries and Chocolate Holiday Red Blend
in addition to Gallo’s Cabernet Sauvignon
, which I’ve only used in the past. The flavor that this new holiday blend gave the short ribs is a light touch of sweetness and a mild hint of chocolate that is a nice contrast and compliment to the richness of the beef. *Note – If you’re making this dish when the Holiday Red Blend is not available, please substitute Cabernet Sauvignon for the same amount of the seasonal red.
Serves: 10-12 Prep Time: 20 minutes Cook Time: 5 hours
1/2 pound bacon, cut and cooked until crisp (reserving 2 tablespoons of the bacon grease)
6 pounds boneless short ribs cut into 3″ – 4″ pieces (bone-in ribs will work fine here too)
Season the short ribs with salt and pepper to taste
3 tablespoons tomato paste
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic
1 cup Gallo Family Vineyards Mixed Berries with Chocolate Holiday Red Blend
2 cups Gallo Family Vineyard’s Cabernet Sauvignon
1 1/2 cups beef stock
1/4 cup prepared horseradish
2 teaspoons salt, divided
1 teaspoon pepper, divided
5-6 fresh thyme sprigs, plus additional for garnish (if desired)
2-3 large dried bay leaves
4 large parsnips, peeled and cut into 2″ – 3″ chunks
5 large carrots, peeled and cut into 2″ – 3″ chunks
2 tablespoons butter
Blackberries and blueberries for garnish (optional)
-Working in batches, brown the seasoned short ribs over medium/high heat in the reserved bacon grease on all sides. Remove to a platter and keep warm.
-When all of the beef has been browned and removed from the pan, reduce the heat to medium. Stir in the tomato paste, onion, celery and garlic. Cook and stir for 2-3 minutes until the vegetables have softened and the tomato paste to developed in flavor.
-Stir in the wines, beef stock, prepared horseradish, and bacon making sure to scrape up the browned bits from the bottom of the pot, and then nestle the browned ribs into the wine and stock mixture.
-Add in the thyme sprigs and bay leaves, along with 1 teaspoon salt and 1/2 teaspoon pepper.
-Cover the pot and either simmer on the stovetop on very low heat for 4 hours OR place the covered Dutch oven in a preheated 325-degree oven for 4 hours.
-After 4 hours, add the parsnips and carrots into the pot along with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cover the pot again and continue cooking for an additional hour until the meat is fall-apart tender and the vegetables are cooked through.
-Use a slotted spoon to remove the meat and vegetables from the pot. Keep warm.
-Remove the bay leaves and thyme sprigs. Stir in the butter.
-Serve the short ribs over your choice of potatoes, rice or noodles and top with the wine sauce.
-If desired, garnish with fresh berries and a thyme sprig.
We loved the flavor of The Gallo Family’s Mixed Berries with Chocolate Holiday Red Blend in
the short rib recipe as well as a delicious accompaniment
to our meal. They complimented each other very nicely. If you’re also wondering about Gallo’s white holiday blend, then you must check out their seasonal Apple and Caramel Holiday White Blend
. It’s has a creamy, crisp and fruity taste that would be a perfect accompaniment to a nice slice of pie after dinner or by itself as you’re waiting for dinner to cook.
Please note: Compensation for this post was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are completely my own and are not indicative of the opinions or positions of Gallo Family Vineyards. And, as always, please remember to drink responsibly!
to find a store in your area that carries the many delicious wines and varietals that Gallo Family Vineyards has to offer. Click HERE
for a $1.00 off coupon on your next purchase of Gallo Family Wine.
Don’t you just love the holidays? Me too! Lucky for us, the #SundaySupper team has even more Memorable Meals and Holiday Tradition’s recipes featuring and pairing the seasonal Gallo Family wines. To view them, please click on the links below:
Memorable Main Dishes:
Delightful Desserts and Sweets:
Season’s Eatings Everyone!