Stop and think about the last time you were introduced to something that truly changed things for you. Something that brought an insane amount of inspiration to your life and craft. If you’re thinking of a man that’s cool and all, but for me it was learning about Carmenere wine.
Several months ago someone I know who’se food and wine opinion I have a high level of respect for recommended I try this golden nectar. I had assumed it was some super rare, exotic, and expensive wine only found in specialty stores. Turns out almost every grocery store sells it for less than $10 a bottle. Here’s the one I get.
It has a very savory flavor to it with strong pepper notes. It’s wild because I do not like bell peppers one bit, but love this. I’ve spent months trying to figure out what recipe could be the love letter to my new favorite wine.
I decided if I wanted to create something highlighting these savory notes, what could be better than pot roast with fall off the bone tender short ribs. Especially pot roast with mushrooms. The only thing that upset me about this meal was that with COVID I wasn’t able to cook it for a bunch of people and share it. Seriously I couldn’t wait for the world to know on this one.
- 5-8 bone in beef short ribs
- 1/2 lb shiitake or cremini mushrooms, dried (directions following) drying yourself is typically waaaaay cheaper
- 3 shallots, diced
- 3 cloves garlic, roughly chopped
- 3 carrots cut into about baby carrot size, or use baby carrots I don’t care
- 2 celery stalks cut in half
- 3 tbsp flour
- 1 bottle carmenere
- 1 cup beef broth
- 1 tbsp tomato paste
- 3 sprigs worth of fresh thyme leaves
- Salt and pepper to taste
- 2 tbsp neutral oil
Preheat your oven to 350. In a large dutch oven heat the oil over medium high heat. Season all sides of your short ribs with salt and pepper. Sear fat side down until browned. Brown on all sides. You’ll probably need to work in batches. This takes about 8-10 minutes per batch. Once all the ribs are browned reserve 3 tbsp of oil/rib fat and ditch the rest.
Add the shallot and garlic and saute until fragrant, about 1-2 minutes. Add the flour in and stir until incorporated with the oil. Cook for about 3-4 minutes while stirring to cook out the raw flour taste. Stir in the tomato paste to break it up. Pour in the carmenere and beef broth. Tuck in the mushrooms, celery, carrots, thyme, and ribs.
Turn the heat up to high to bring to a boil. Cover and then bake in the oven for 2.5-3 hours. Season the sauce to taste.
- 1/2 lb mushrooms of your choice, either sliced or quartered for larger mushrooms. Smaller ones can be left whole
Preheat your oven to 175 degrees. Blot your mushrooms completely dry. Spread them on a sheet tray with zero touching or overlap. Cook for one hour, flip them, and cook for another hour. If they’re still a little damp let them ride another half hour. They’ll keep in an airtight container for about 3 months.