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New Short Ribs Recipe and Wine Pairing!

Braised Short Ribs with Ancho Chili Spiced-Syrah Reduction

Wine club member Karen of Tasty-Trials.com created this special recipe using our 2008 Syrah Tous les Jours.  As ‘Tous les Jours’ means ‘every day’ in French, you won’t feel guilty using this entry-level priced Syrah for both cooking and enjoying during a weeknight dinner.  Our hats are off to talented Karen for developing this recipe for our collective dining pleasure!


  • 1 1/2 – 2 pounds boneless or bone-in beef short ribs
  • flour
  • salt
  • pepper
  • canola oil
  • 4 carrots
  • 3 celery stalks
  • 1 small fennel bulb
  • 2 tomatoes
  • 1 yellow onion
  • 1 head of garlic
  • 1 sprig of rosemary
  • 6-8 sprigs of thyme
  • 20 peppercorns
  • 1 bottle Andrew Murray Vineyards Syrah Tous les Jours
  • 1/2 cup brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 tablespoons ancho chili powder
  • 1/2 teaspoon cinnamon
  • water
  • 1 tablespoon unsalted butter


Preheat oven to 350 degrees.

Roughly chop carrots, celery, fennel, tomatoes and onion. Cut head of garlic in half, unpeeled. (This will all be strained out later.)

Trim excess fat off the short ribs. Season with salt and pepper, then toss in flour to coat. In a 5-6 quart dutch oven, heat canola oil on high. When oil is very hot, sear short ribs on all sides to brown. Remove from pot and reserve.

Into the same pot, add chopped vegetables, herbs and peppercorns. Pour in a small amount of wine to deglaze the pot, scraping the bottom. Add remaining wine. Stir in brown sugar, cocoa powder, ancho chili powder and cinnamon. Place short ribs back into pot, resting on top of vegetable mixture. The short ribs should be almost completely covered with liquid. If necessary, stir in some water until short ribs are almost covered.

Bring liquid to a boil on top of stove, then cover and transfer to oven and cook for 3 hours.

When short ribs are done, remove from pot and cover with foil. Pour the remaining mixture through a fine mesh strainer into a saucepan, pushing all the liquid out. Discard solids. Simmer sauce to thicken, then stir in butter.

Serve short ribs with sauce over your favorite mashed potatoes.



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