Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Unbelievably versatile with medium to high tannins. Acidity that persuades the plum and mulberry to shine through. Full bodied.

Open the Öküzgözü, Kuzubağ bottle about 30–60 minutes before serving. For young wines with medium-high tannins, decanting for 30 minutes helps soften tannins and allow the plum and mulberry aromas to open. Serve at 16–18°C (60–64°F) in large-bowled red wine glasses.

Preheat the oven to 150°C (300°F). Pat the short ribs dry with paper towels. Rub all sides with 1 tablespoon salt and 1 teaspoon black pepper. Lightly dredge each piece in the flour, shaking off excess.

Prep and season

Heat a large Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When shimmering, brown the short ribs in batches (2–3 minutes per side) until deeply caramelized. Transfer browned ribs to a plate.

Brown the ribs

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add diced onion, carrots and celery and a pinch of salt. Sauté 6–8 minutes until vegetables begin to soften and edges turn golden. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen flavor.

Sauté aromatics

Pour in 375 ml (1/2 bottle) of the Öküzgözü wine to deglaze the pan, scraping up browned bits from the bottom. Add beef stock, brown sugar, balsamic vinegar, Worcestershire sauce, bay leaves and thyme sprigs. Add the halved plums and dried mulberries. Bring to a gentle simmer.

Deglaze and build braising liquid

Return the short ribs and any collected juices to the pot, submerging them about two-thirds in the braising liquid. Add remaining 1 tablespoon salt and 1 teaspoon black pepper if needed. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5–3 hours, until meat is very tender and pulls away from the bone.

Combine and braise

Remove pot from oven and transfer short ribs to a plate; tent with foil. Skim excess fat from the surface of the braising liquid (or refrigerate briefly and remove hardened fat). Place pot on the stovetop over medium heat and reduce sauce 10–15 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper. Optionally whisk in 2 tablespoons butter to finish and give the sauce a glossy sheen.

Finish the sauce

Place a spoonful of creamy polenta (see optional recipe) or mashed potato on each plate. Top with a short rib, spoon several tablespoons of the plum-mulberry sauce and garnish with chopped fresh parsley. Serve alongside a glass of the same Öküzgözü, Kuzubağ, which complements the braise’s plum and mulberry notes and balances medium-high tannins.

Serve

Bring 800 ml water and 200 ml milk to a gentle boil in a medium saucepan. Add 1/2 teaspoon salt. Gradually whisk in 1 cup coarse polenta, then reduce heat to low. Cook, stirring frequently, 20–25 minutes until thick and creamy. Remove from heat and stir in 1 tablespoon butter and 1/2 cup grated Parmesan. Season with pepper to taste. Keep warm until ready to serve.

Öküzgözü, Kuzubağ (red wine)

Decanter (optional)

Wine glasses

Beef short ribs (bone-in)

Salt

Black pepper, freshly ground

All-purpose flour (for dredging)

Olive oil

Yellow onion, large, diced

Carrots, peeled, cut into 1-inch pieces

Celery stalks, cut into 1-inch pieces

Garlic cloves, minced

Tomato paste

Plums, ripe but firm, halved and pitted

Dried mulberries (or fresh if available)

Brown sugar

Balsamic vinegar

Worcestershire sauce

Bay leaves

Fresh thyme sprigs

Beef stock (low-sodium)

Öküzgözü, Kuzubağ (from bottle above) - for braising

Butter

Fresh parsley, chopped (for garnish)

Water

Milk

Coarse polenta (cornmeal)

Parmesan cheese, grated

Black pepper

Öküzgözü, Kuzubağ

Make Öküzgözü, Kuzubağ Recipe in just 4h . Unbelievably versatile with medium to high tannins. Acidity that persuades the plum and mulberry to shine through. Full bodied.

Öküzgözü, Kuzubağ

Descriptors

Tasting Notes

Food Pairings

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