Cooking with Cabernet Sauvignon Reserve: Improve Your Culinary Creations

When it comes to Cabernet Sauvignon Reserve, the first thing that comes to mind is its rich, bold flavor profile that pairs perfectly with a juicy steak or a decadent chocolate dessert. But did you know this versatile wine can also elevate a wide range of dishes, from savory sauces to indulgent desserts? Let's explore how you can incorporate Cabernet Sauvignon Reserve into your culinary repertoire with a delicious Cabernet Braised Short Ribs recipe.

Cabernet Braised Short Ribs Recipe

Ingredients:

• 4 pounds of beef short ribs, bone-in

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 cups Cabernet Sauvignon Reserve

• 2 cups beef broth

• 2 tablespoons tomato paste

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 1 bay leaf

• 1 tablespoon flour (optional for thickening)

Instructions:

1. Preheat your oven to 325°F (160°C).

2. Season the short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs and sear them on all sides until they are browned and caramelized, about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.

3. Add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables are soft and caramelized, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

4. Deglaze the pot with the Cabernet Sauvignon Reserve, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for a few minutes until slightly reduced.

5. Return the short ribs to the pot and add the beef broth, tomato paste, thyme, rosemary, and bay leaf. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

6. Braise the short ribs in the oven for 2½ to 3 hours or until the meat is fork-tender and falling off the bone.

7. If you prefer a thicker sauce, make a slurry by mixing the flour with a tablespoon of water until smooth. Remove the pot from the oven and place it on the stovetop over medium heat. Stir in the flour mixture and simmer for a few minutes, until the sauce has thickened slightly.

8. Serve the Cabernet braised short ribs hot, spooning the rich sauce over the top. Garnish with fresh herbs if desired, and pair with a glass of Cabernet Sauvignon Reserve for the perfect finishing touch.

With its deep, complex flavors and robust character, Cabernet Sauvignon Reserve is the perfect ingredient to take your cooking to the next level. Whether braising short ribs, making a savory sauce, or even baking a decadent chocolate cake, this versatile wine adds a touch of elegance and sophistication to any dish. So why not uncork a bottle tonight and let your culinary creativity soar? Remember to check out our shop for a variety of Cabernet Sauvignon options.