Savory Short Rib Stuffing Basket Paired With One Brick Reserve Cabernet Sauvignon

Need a savory recipe this Valentine's Day? Try our flavorful stuffing basket filled with braised beef short ribs. 

Short ribs are a fatty and flavourful meat, however, a young Cabernet Sauvignon will wipe out the subtle flavors of the ribs, which is why you want to go with an aged Cabernet Sauvignon, such as our Napa Valley Reserve Cabernet Sauvignon.  The tannin that exists in Cabernet Sauvignon also brings out more flavour in the ribs, as tannin breaks down the protein molecules in meat, making the rib meat taste tender.

In our Napa Valley Reserve Cabernet Sauvignon, you’ll find a profile primarily of black and blue fruits - black currant, plum, blueberry and juicy blackberry. Those elements are balanced with coffee, vanilla, and oak aromas. You may find it hard to put your glass down when you’re drinking this wine, as it opens up and continues to release new aromas and flavors.

You’ll taste ripe, jammy flavors. Our Napa Valley Reserve Cabernet is full-bodied and concentrated with velvety tannins. It has depth and an overall elegant structure of tannin and acidity that will allow this wine to age gracefully for a number of years.

Stuffing Ingredients

• 1 lb herbed focaccia, cut in 1 inch cubes and dried or one box store-bought dressing
• 2 sticks salted butter
• 1 yellow onion, diced
• 1 cup celery, dice
• 1 large carrot, grated
• 2 cups chicken broth
• 2 eggs
• 1 tablespoon dried sage
• Salt and Pepper to taste

Stuffing Instructions

• In a large saucepan melt the butter and sauté the onions until translucent. Add the celery and carrots and cook for about 5-7 minutes or until vegetables are tender. Add the chicken broth, sage, salt, and pepper and bring to a boil. Let simmer for 10 minutes. Remove from heat. In a small bowl beat the eggs. Pour broth mixture over the bread cubes and mix together well, then mix in the eggs. Cover and let sit for 10 minutes. Take a fork and fluff so the stuffing isn’t clumpy.
• Generously butter all sides and the bottom of a 12-one cup mun pan. Divide the stuffing into 12 portions. Put each portion into the baking and pressing it to the side and the bottom so it is about ½ to 1 inch thick. Bake in a 350 degree oven for 30 minutes or until browned and crispy.

Short Ribs Ingredients

• 3 cups One Brick Reserve Cabernet Sauvignon
• 2 tablespoons fresh Rosemary
• 8 garlic gloves, sliced
• ¼ cup olive oil
• 5 pounds bone-in short ribs
• 1 yellow onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 teaspoon salt
• 1 teaspoon pepper

Short Ribs Instructions

• Marinate the Short Ribs in the wine, garlic, rosemary, salt and pepper for 24 hours. Remove ribs from marinade, dry them o and generously salt and pepper each one. In a large skillet get the oil hot and place ribs in the pan giving them enough room so they do not touch and you can turn them easily. Brown each side of the ribs, and remove them from the pan. When all of the ribs are done being browned, place them into a roasting pan. In the same skillet that you browned the ribs add the onions, carrots and celery and cook until tender. Pour the vegetable mixture with drippings over the short ribs. Use a bit of the marinade to deglaze the pan, so that you don’t loose any of the wonderful drippings. Pour the marinade over the top, cover and cook at 325 for 6 hours or until meat falls o the bone. Remove the meat from the bone and set it aside. Remove vegetables with some of the juices and place them in a bowl.

• Remove the baskets carefully from the pan using a butter knife around the edges to loosen them up. Spoon a generous amount of the vegetable mix in the center of the stuffing basket, then add the short ribs to the top. They are ready to serve or you can make a wine reduction or a gravy from the drippings if you want to add a little bit more flavor. This dish can be enjoyed as an appetizer, a side dish, or a main dish. Enjoy with a bottle of One Brick Reserve Cabernet Sauvignon.