Cabernet-Braised Short Ribs with Chinese Congee
Our HāLo Cabernet Sauvignon pairs wonderfully with this comforting and warm braised beef and congee recipe.
Beef Ingredients
- 2 Tbsp Trefethen extra virgin olive oil
- 5 lbs bone-in short ribs, at least 1 1/2 inches thick
- kosher salt and freshly ground pepper
- 1 large head of garlic, halved crosswise
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 2 medium carrots, chopped
- 2 Tbsp tomato paste
- 2 cups Trefethen Cabernet Sauvignon
- 2 cups beef stock or bone broth, plus more as needed
- 4 sprigs thyme
Congee Ingredients
- 1 cup raw long-grain white rice, rinsed
- 5 cups chicken or vegetable stock
- 2 cups Trefethen Cabernet Sauvignon
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- 1-inch piece of ginger, peeled and thinly sliced
- Sliced green onion, for garnish
- Sesame seed oil or soy sauce (optional)
Procedure
- 1Heat oven to 275F. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6- 8 minutes per batch. Transfer browned short ribs to a large plate and continue searing remaining ribs.
- 2Pour off all but 2 Tbsp of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1-2 minutes. Add onion, celery, and carrots. Season with salt and pepper, toss to coat and continue to cook until vegetables are softened but not browned, about 5-10 minutes. Add tomato paste and stir to coat. Continue cooking, stirring occasionally, until tomato paste has started to caramelize slightly on the bottom and the edges of the pot, about 2-3 minutes.
- 3Add wine to pot. Using a wooden spoon, scrape up any browned or caramelized bits from the bottom and sides, letting the mixture simmer 2-3 minutes, allowing alcohol to cook off and liquid to reduce. Stir in beef stock along with thyme.
- 4Using tongs, return short ribs to the pot, along with any juices that have accumulated, arranging them until they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- 5Cook, undisturbed, until short ribs are meltingly tender and falling off the bone and you can shred the meat with a fork, anywhere from 3 ½ to 4 hours.
- 6Using tongs, remove the ribs from the pot, taking care not to let the bone slip out and transfer them to a large plate. Separate the fat from the sauce, season with salt and pepper, and reserve.
- 7In a large pot add stock, wine, rice, salt, and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom. Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste.
- 8To serve, spoon hot congee onto your favorite platter. Lay short ribs atop the congee artfully. Sprinkle with green onion and serve with the braising jus. Enjoy with Trefethen HāLo Cabernet Sauvignon.
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