Anyone who has been to one of our Wine Club dinners knows how well our wine and short ribs go together! What makes it work? A new book by Chef Harry “Coach” Mills and Sommelier Chris Horn from Purple Cafe and Wine Bar in Seattle aims to help wine and food lovers figure that out. The book is titled, Cook + Cork: A Chef and a Sommelier Spill the Secrets of Food and Wine Pairing.
Cook + Cork is a resource offering a fresh perspective on selecting a bottle of wine – the right bottle of wine – with your meal. It’s about making dinner a better experience, taking anxiety out of purchasing a bottle of wine, and how to approach cooking in a way that complements said bottle. It’s also a cookbook. The authors have been kind enough to share this recipe from the book with us. By the way, we happen to have copies of the book available for purchase in our tasting room, so come get a copy!
2 pounds bone-in beef short ribs
Flour, for dredging (optional)
4 tablespoons olive oil
1 bottle full-bodied red wine
1 yellow onion, cut into large dice
1 carrot, cut into large dice
1/4 cup tomato paste
1 ¾ cups to 2 cups beef stock
1 bay leaf
1/2 bunch thyme
1 teaspoon black peppercorns Continue reading