Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rich yet velvety with spiced berries. Aged in oak. Full Bodied.

Chill the Montepulciano d'Abruzzo lightly to 16–18°C (60–64°F). If the wine has been stored cool, open at least 30 minutes before serving. Decant for 30–60 minutes to allow the oak-aged, full-bodied wine to open and reveal spiced berry aromas and softened tannins. Serve in large-bowled red wine glasses. Pour 4–6 oz (120–180 ml) per glass.

Serving the wine

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season generously with kosher salt (about 1/2 tsp per rib) and freshly ground black pepper. Lightly dust each rib with the all-purpose flour, shaking off excess.

Prep and season

In a large heavy oven-safe Dutch oven or braising pan, heat olive oil over medium-high heat until shimmering. Add short ribs in batches (don’t crowd) and sear 3–4 minutes per side until a deep brown crust forms. Transfer seared ribs to a plate.

Sear the short ribs

Reduce heat to medium. Add butter to the pan and sauté diced onion, carrots, and celery until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes to caramelize slightly.

Sauté aromatics

Pour in 1 cup dry red wine (you can use the Montepulciano) to deglaze, scraping up browned bits from the bottom of the pan. Reduce the wine by half (2–3 minutes). Add beef stock, thyme sprigs, and bay leaves. Return short ribs and any accumulated juices to the pot so the liquid comes about two-thirds up the sides of the ribs. Bring to a gentle simmer on the stovetop.

Deglaze and build braising liquid

Cover the Dutch oven and transfer to the preheated oven. Braise until meat is very tender and pulling from the bone, about 2.5–3 hours. Check once halfway and spoon some braising liquid over the ribs to keep them moist.

Braise in the oven

When ribs are nearly done (last 20 minutes), strain the braising liquid into a saucepan, pressing solids to extract flavor. Skim fat from the surface if desired. Add mixed berries, brown sugar, balsamic vinegar, and grated dark chocolate to the strained liquid. Simmer over medium heat until berries break down and the sauce thickens to a glossy, spoon-coating consistency, about 10–15 minutes. Taste and adjust balance with a pinch more salt or 1/2 tsp more balsamic if needed.

Prepare spiced berry reduction

Remove ribs from the oven. Transfer ribs to a serving platter. Spoon the spiced berry reduction over the ribs or serve on the side. Sprinkle chopped fresh parsley over the dish for freshness. Serve hot alongside creamy polenta or mashed potatoes and pour the Montepulciano into glasses for pairing.

Finish ribs and serve

Prepare creamy polenta or mashed potatoes according to package or your favorite recipe. Portion onto plates, place short ribs on top, and spoon reduction over. Garnish with chopped parsley.

Montepulciano d'Abruzzo, Avegiano, Bove (bottle)

Decanter (optional)

Red wine glasses

Beef short ribs, bone-in

Kosher salt

Freshly ground black pepper

All-purpose flour

Olive oil

Unsalted butter

Yellow onion, diced

Carrots, peeled & chopped

Celery stalks, chopped

Garlic, minced

Tomato paste

Dry red wine (use Montepulciano if desired)

Beef stock

Fresh thyme sprigs

Bay leaves

Balsamic vinegar

Mixed berries (fresh or frozen: blackberries, cherries, blueberries)

Brown sugar

Dark chocolate (70% cacao), grated

Creamy polenta or mashed potatoes

Fresh parsley, chopped

Montepulciano d'Abruzzo, Avegiano, Bove

Make Montepulciano D'Abruzzo, Avegiano, Bove Recipe in just 3h 40m. Rich yet velvety with spiced berries. Aged in oak. Full Bodied.

Montepulciano d'Abruzzo, Avegiano, Bove

Descriptors

Tasting Notes

Food Pairings

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