Balgownie Estate Black Label Cabernet Merlot & Braised Beef Short Rib with Pomme Puree

Difficulty

Medium

Prep Time

20 Mins

Cooking Time

240 Minutes

Serves

4

This comforting braised beef short rib recipe is the perfect cool-weather dish, slow-cooked to tender perfection and served atop silky pomme purée. It’s beautifully paired with Balgownie Estate’s Black Label Cabernet Merlot, where the wine’s rich plum and cedar notes echo the depth of the braising sauce, while its fine tannins complement the melt-in-your-mouth texture of the beef. A luxurious pairing for a relaxed yet refined dining experience.

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Ingredients

1 beef short bib rack
1 brown onion
1 carrot
1 garlic bulb cut in half
2 sticks of celery
140g tomato paste
250ml red wine
500ml beef stock
¼ bunch thyme
4 bay leaves
¼ bunch rosemary
Salt and pepper

400g desire potato peeled
100g unsalted butter
100ml milk
Salt
Pepper
Pinch Nutmeg

Wine Tasting Notes

2018 Black Label Cabernet Merlot

The Cabernet Merlot has aromas of blackcurrant, pepper, blood plum, and a hint of mint and spicy oak. The palate is concentrated and balanced with flavours of red fruit, raisins, plum and a touch of spice backed with gentle oak. The wine has richness and weight with fine tannins and a long lingering finish.

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Method

1

Prepare the Braising Liquid

Preheat oven to 140°C. Heat oil in a medium pot. Add onion, carrot, celery, and garlic. Sauté for 5–7 minutes until onion is soft and translucent. Stir in tomato paste and cook for another 5 minutes. Pour in red wine and reduce by half. Add beef stock, rosemary, thyme, bay leaves, and season with salt and pepper. Simmer gently.
2

Sear and Braise the Ribs

Heat an oven-safe baking dish on the stovetop. Sear the short ribs on all sides until well browned. Pour the braising liquid over the ribs. Cover tightly with baking paper, then foil. Bake for 4 hours, until the meat is tender and falling off the bone.
3

Make the Pomme Purée

Place peeled potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer for 45–60 minutes, or until completely soft. Drain the potatoes well. Pass through a fine sieve or mash thoroughly. In a small saucepan, gently warm the butter, milk, and nutmeg until the butter melts. Pour over the mashed potatoes and stir until fluffy and smooth. Season to taste with salt and black pepper.
4

Finish the Sauce

Remove ribs from the braising dish and let rest for 10 minutes. Return the liquid to the stove and bring to a boil. Reduce by half to concentrate the flavour. Blend the sauce using a stick blender for a smooth, velvety finish (optional but recommended)
5

Serve & Enjoy

Spoon a generous portion of pomme purée onto each plate. Place a short rib on top. Drizzle with the rich sauce. Serve with steamed green beans or broccoli if desired.
6
Pair with a bottle of 2018 Black Label Cabernet Merlot.

Chef's Notes

Take your time. Low and slow cooking brings out the best in the beef. This dish is even better the next day, so feel free to make it ahead.