I have fallen in love with our NxNW Syrah; it flies off our shelves so quickly I have to remember to buy it while I can. I was pleased to see Sous Chef Danielle Lewis so eager to create a food pairing for the NxNW CV Syrah. The day she developed this recipe, the aroma permeated the whole restaurant back-of-house as she pulled the short ribs from the oven. It was such a savory aroma that I was instinctively drawn to the kitchen. Together the short ribs and Syrah create a delicious balance of both meaty and blackberry jam richness. It is a full bodied experience on the palate, mellowed by the sweet smoothness of mashed parsnips and Yukon potatoes. This food and wine pairing embodies the true meaning of comfort food. Enjoy!
-Benjamin Nadolny, Executive Chef
- 4 each Beef Short Ribs, 8 oz pieces
- 1 each Yellow Onion, quartered
- 1 each Celery Stick, chopped into 4 sticks
- 1 each Carrot, chopped into 4 sticks
- 4 sprigs Parsley
- 4 sprigs Thyme
- 2 sprigs Rosemary
- 4 each Garlic Cloves, chopped
- 1 1/2 cups Dry Red Wine
- 4 cups Chicken Stock or Brown Veal Stock
- ½ cup Tomato Paste
- ½ cup+ Flour
- 3 tbsp Butter
- 2 tbsp Milk
- 1 lb Parsnips
- 1 lb Yukon Potatoes
- 2 bunches Kale
- 2 tbsp Canola Oil, to sauté the kale
Preheat oven to 350 degrees. Pat dry the short ribs with a paper towel. Season with salt and pepper on all sides. Then cover the short ribs with flour.
Heat a skillet on high heat. Add 3-4 tbsp. canola oil. Brown the short ribs on all sides. Remove to a heavy bottom, oven safe pan.
To the skillet add onions, celery, and carrots. Caramelize. Add tomato paste and bloom until lightly caramelized. Add this mixture to the short ribs along with garlic, thyme, rosemary, and parsley to short ribs. Add 1 ½ cups of red wine and 4 cups of chicken stock or veal stock to cover the short ribs. Braise in the oven until meat falls off the bones (about 3 hours).
Once done, remove short ribs from the liquid and keep hot. Strain the liquid and reduce until thickens. Keep hot.
Peel parsnip and Yukon potatoes and dice into large pieces. Add them to salted water and bring to a boil, cooking until knife tender. When done, strain from water and add to a mixer. Mix on medium speed adding butter and milk. Season with salt and pepper.
Sauté kale until wilted. Season with salt and pepper.
To plate, put the parsnip and Yukon potato next to the kale. Put the short ribs on top of the mash and kale. Spoon the reduced braising over the short ribs.