Apple Cider, Bourbon & Pinot Noir Braised Short Ribs
When the days grow shorter and the evenings turn crisp, there's something irresistible about a slow-braised meal filling the kitchen with the aromas of fall. Certified Sommelier, Rachel Thralls, brings together some of the season's most comforting flavors in these Apple Cider, Bourbon & Pinot Noir Braised Short Ribs, where tender beef simmers with orchard-fresh apple cider, warming bourbon, fragrant herbs and our Emerald Ridge Vineyard Pinot Noir. Served over creamy Parmesan and mascarpone polenta, it's a rich, savory dish with just enough autumn sweetness to make every bite memorable. Pour another glass of Emerald Ridge alongside dinner, settle in, and let the season do what it does best: bring everyone back around the table.
Apple Cider, Bourbon & Pinot Noir Braised Short Ribs
Serves: 2-4
Ingredients:
2½ lbs bone-in beef short ribs
1½ tsp kosher salt
1 tsp freshly ground black pepper
1½ tbsp olive or avocado oil
1 yellow onion, cut into wedges
2 large carrot, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
3 garlic cloves, minced
1½ tbsp tomato paste
½ cup bourbon
¾ cup Dutton-Goldfield Emerald Ridge Pinot Noir
¾ cup apple cider
1 cup beef stock
1½ tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp pure maple syrup
4–5 thyme sprigs
1 small rosemary sprig
1 bay leaf
1 tbsp unsalted butter
Directions:
1. Heat oven to 325°F. Pat the short ribs dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the ribs until deeply browned on all sides. Transfer to a plate.
2. Reduce heat to medium. Add onion, carrot and celery and sauté for about 5 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1–2 minutes, until it darkens slightly.
3. Add bourbon and scrape up the browned bits from the bottom of the pot. Simmer for 2–3 minutes. Add the Pinot Noir and simmer another 4–5 minutes, allowing it to reduce slightly.
Add apple cider, beef stock, Worcestershire, Dijon and maple syrup. Add thyme, rosemary and bay leaf. Return the short ribs bone side down and accumulated juices to the pot. The liquid should come about halfway to two-thirds up the ribs.
4. Cover Dutch oven and braise for 2¾–3¼ hours in the oven, until the meat is fork-tender.
5. Transfer the ribs to a platter. Strain the sauce into a saucepan and transfer carrots to the platter with the ribs (also pieces of onion but they tend to break down into sauce). Discard the celery, herb stems and bay leaf and skim excess fat from the braising liquid. Simmer uncovered for 10–15 minutes, or until reduced to a rich, glossy sauce. Taste for salt and pepper, then whisk in the butter just before serving.
6. Serve over creamy polenta (recipe below).
Creamy Parmesan Polenta
Serves 4–5
Ingredients:
1 cup polenta or coarse-ground yellow cornmeal
3 cups low-sodium chicken stock
1 cup whole milk
½ tsp kosher salt, plus more to taste
2 tbsp unsalted butter
½ cup finely grated Parmesan
¼ cup mascarpone
Freshly ground black pepper
Directions:
1. Bring the chicken stock, milk and salt to a gentle simmer in a medium saucepan.
Slowly pour in the polenta while whisking constantly. Reduce the heat to low and cook, stirring frequently, until the polenta is tender and creamy. Depending on the polenta you buy, this can take anywhere from about 20–35 minutes (check the packaging for directions). If it becomes too thick before it's tender, add a splash of warm stock or milk.
2. Remove from the heat and stir in the butter, Parmesan and mascarpone. Season with black pepper and additional salt if needed.
Wine Pairing: Emerald Ridge Vineyard Pinot Noir
The dark cherry, dried strawberry and fruit-compote notes of the Emerald Ridge Pinot Noir echo the sweet-savory apple cider reduction, while its baking spice complements the warmth of the bourbon. A subtle thyme note in the wine ties beautifully to the fresh herbs in the braise, and the wine's integrated tannins and smooth finish complement the richness of the slow-braised beef.
Recipe Prepared by: Rachel Thralls, Certified Sommelier
