The full-bodied and elegant S38 Cabernet paired with these fall-off-the-bone sweet and savory short ribs makes any day a special occasion.
3 pounds bone-in beef short ribs
- 14 ounce can fire-roasted diced tomatoes
- ½ cup red wine
- 2 large cloves garlic, thinly sliced
- ½ cup black oil-cured olives, pitted
- ½ cup dried apricots
- 1 tablespoon peeled and chopped fresh ginger root
- 2 teaspoons ground cumin
- ½ teaspoon cinnamon
- Sea salt and freshly cracked black pepper
- Fresh cilantro leaves, for garnish
- 2 large parsnips, peeled and sliced into 1-inch-thick rounds (about 3 cups)
- 1 pint chicken stock or broth
- Extra virgin olive oil
Preheat oven broiler. Arrange short ribs in a single layer on a foil-lined baking sheet. Broil ribs on both sides until outsides are seared and starting to brown. Combine short ribs, tomatoes, wine, garlic, olives, apricots, ginger, cumin, cinnamon and 1 teaspoon each salt and pepper in a large slow cooker. Cook on low for 8 hours, or until ribs are falling off the bones, stirring a couple of times during cooking.
For the parsnip puree: Combine parsnips and chicken broth (use more if needed to cover) in a large heavy stockpot or saucepan. Bring to a simmer and cook until very tender. Transfer parsnips to a food processor, adding just enough of the cooking liquid and ¼ cup olive oil to create a thick and smooth puree. Season to taste with salt.
Serve the short rib mixture over top of the puree and garnish with fresh cilantro. Serve with Casa Silva S38 Cabernet Sauvignon.