I received a selection of Balletto Vineyard wines to create this short ribs recipe. All opinions are honest and my own.
For whatever reason, it took me a long time to try short ribs. I would see delicious recipes with gorgeous photos that were mouth-watering but I was afraid to make them myself. There is just something about short ribs that are intimidating to me. For some time now, I’ve been watching food shows and reading recipes about short ribs. I felt it was FINALLY time to work on a recipe, especially since I had a great bottle of Balletto Vineyards Pinot Noir AND short ribs were on sale at my supermarket. I set out to make wine braised short ribs using some of my family’s favorite ingredients.
You may remember my recent post supporting #SonomaStrong for rosemary roasted Cornish hens. Well, Balletto Vineyards is also a Sonoma winery located in the heart of the Russian River Valley. While I received two varietals, Chardonnay and Pinot Noir, the Pinot Noir was the perfect pairing for this dish. The Balletto Vineyards 2015 Russian River Valley Pinot Noir has notes of cherry and a bit of earthiness. While I tasted these notes, as they were described in the winery’s website, I also got notes of pepper. This wine is easily drinkable, although a bit complex, with 14% alcohol, which is common for a Pinot Noir.
A few notes about the recipe. Don’t skip searing the ribs. Searing brings more flavor plus it leaves those brown bits of goodness on the pan which you deglaze with the wine. Taste the broth before you pot the Dutch oven in the oven. Make sure the seasonings are to your tastes. My family loves mashed potatoes and these short ribs are delicious with them. You could also serve butter noodles or grits.