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This weeks RECIPE

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FULL MEAL RECIPES AND PAIRING

Here's a complete meal pairing featuring a Salad, Boneless Beef short Ribs as the entree, and a dessert, all complemented by a Bela Ribera del Duero Villalba de Duero red wine.

Salad
Arugula Salad with Pears and Blue Cheese
Ingredients
Fresh arugula, sliced ripe pears, crumbled blue cheese, candied pecans, and a balsamic vinaigrette.  
Why it works:
The peppery flavor of arugula and the sweetness of pears balance well with the rich flavors of the beef short ribs, while the blue cheese adds a creamy, tangy element that complements the wine's depth.

Entree
Boneless Beef Short Ribs
Preparation:
Slow-braised in red wine with aromatics like garlic, onions, and herbs until tender. Serve with a side of creamy mashed potatoes and roasted root vegetables.  
Why it works
The rich, hearty flavors of the short ribs enhance the wine's complexity, while the wine itself can stand up to the robust taste of the beef.

Dessert
Red Wine Poached Pears with Vanilla Ice Cream
Description:
Pears poached in red wine, sugar, and spices, served with a scoop of vanilla ice cream.  
Why it works:
The poached pears echo the fruity notes of the wine and create a lovely contrast with the creamy ice cream, providing a harmonious finish to the meal.

This carefully curated meal highlights the rich flavors of the beef and the wine while offering a balanced experience from the salad to the dessert. Enjoy your dining experience!

RECIPES
Here are the recipes for each dish in the meal pairing:

Arugula Salad with Pears and Blue Cheese
Ingredients:
4 cups fresh arugula
2 ripe pears, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup candied pecans (or walnuts)
1/4 cup balsamic vinaigrette (store-bought or homemade)
Instructions
In a large salad bowl, add the arugula.
Top with sliced pears and crumbled blue cheese.
Sprinkle candied pecans over the salad.
Drizzle with balsamic vinaigrette just before serving and toss gently to combine.

Boneless Beef Short Ribs
Ingredients:
3 lbs boneless beef short ribs
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups red wine (like the Bela Ribera del Duero)
2 cups beef broth
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
Salt and pepper to taste

Instructions:
Preheat your oven to 325°F (160°C).
Season the short ribs with salt and pepper.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and let it reduce by half.
Add the beef broth, rosemary, and thyme, then return the short ribs to the pot.
Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours, or until the meat is tender and falls apart easily.
Remove from the oven and let rest for a few minutes before serving.

Red Wine Poached Pears with Vanilla Ice Cream
Ingredients:
4 ripe pears (Bartlett or Bosc work well), peeled and halved
2 cups red wine (like the Bela Ribera del Duero)
1 cup sugar
1 cinnamon stick
1 star anise (optional)
Vanilla ice cream for serving

Instructions:
In a large saucepan, combine the red wine, sugar, cinnamon stick, and star anise (if using). Heat over medium until the sugar dissolves.
Add the pear halves to the saucepan. Reduce the heat to low and simmer for about 20-30 minutes, or until the pears are tender but not falling apart.
Remove the pears from the saucepan and let them cool slightly. Increase the heat and simmer the poaching liquid until it thickens slightly, about 5-10 minutes.
Serve the poached pears warm or at room temperature, drizzled with the reduced poaching liquid and a scoop of vanilla ice cream.

ABOUT THE WINE
The Bela Ribera del Duero Villalba de Duero red wine is an excellent pairing for this meal due to several reasons:
Rich Flavor Profile:
This wine typically features bold flavors of dark fruits like blackberry and plum, along with hints of spice and oak. These rich flavors complement the hearty and savory elements of the boneless beef short ribs, enhancing the overall taste experience

Tannins and Structure:
The wine's tannins provide a nice counterbalance to the richness of the beef. Tannins help cut through the fat, making each bite feel lighter and more balanced. This is particularly important with a dish like slow-braised short ribs, which can be quite rich.

Acidity:
The acidity in the wine helps to brighten the meal and cleanse the palate between bites. This is especially beneficial when enjoying the salad, as the balsamic vinaigrette's acidity pairs well with the wine, creating a harmonious flavor profile.

Complexity:
The wine's complexity, with layers of flavor that can include earthy notes, complements the aromatic herbs used in the beef dish. The interplay between the wine and the meal enhances the dining experience, allowing you to appreciate both the food and the wine more deeply.

Versatility:
The wine's characteristics make it versatile enough to pair with the entire meal—from the fresh arugula salad to the rich short ribs and the sweet poached pears. Its flavor profile can seamlessly transition from the savory to the sweet, making it a well-rounded choice throughout the meal.

Overall, the Bela Ribera del Duero Villalba de Duero red wine enhances the flavors of each dish while providing balance and depth, making it a perfect pairing for this thoughtfully curated meal.

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