Slow Cooked Shiraz Beef Ribs

slow cooked shiraz beef ribs

Good afternoon dear readers, I hope you’re having a great weekend so far. I definitely am! Wish I could sleep in more and how I wish we had an extra day of weekend just to anything we love. How good would that be? Any who! It’s the weekend should we should all just embrace it! hehe I’ve got some exciting news to share! Remember the Taylors Wine giveaway I did a few months back? They decided to send me a different type of wine each month to come up with a dish and share the recipe! This month, I chose their Taylors Estate 2010 Clare Valley Shiraz.

Taylors Wine Clare Valley 2010 Shiraz

Before the wines even arrived, I already had a few ideas in my head. But after reading the palate notes, there was only one dish that came to my mind : beef ribs ! The wine was really smooth and robust, with notes of plum, blackcurrant and dark cherries! Yum! I am by no means an expert on wines, but it is really easy to drink, and not too dry!

slow cooked shiraz beef ribs

What I love is the intensity of the colour of the ribs and sauce! A deep red colour especially after it’s been cooking and reducing in the oven. And what’s better than tender, melt-in-your-mouth pieces of meat? Absolutely nothing! hehe

slow cooked shiraz beef ribs with cauliflower puree and cauliflower florets & hazelnuts

And I was debating if I should make a creamy mash to go with it, but because I’m in a current cauliflower phase (check out the cauliflower rice that I’m addicted to!), I decided to make some cauliflower puree which paired perfectly with the ribs! Plus it’s like killing two birds with one stone, cause I didn’t need to make a side of greens! hehe But just to make the dish have some kind of crunch, I sauteed some cauliflower florets with toasted hazelnuts. AMAZING!

So go get yourself a bottle of Taylors Wine Clare Valley Shiraz and give this a shot! You won’t regret it, my tummy assures you! (:

Slow Cooked Shiraz Beef Ribs (A Food Made With Love Original)

2 kg beef short ribs

500ml Shiraz

500ml beef stock

1 heap tbs tomato paste

2 tbs olive oil, extra for sealing the ribs)

2 tbs passata

1 bulb garlic, cut into half

2 large chillies, deseeded and roughly sliced

salt and ground black pepper, to season

garlic cut into half

Steps :

1) Preheat oven to 160 degrees Celcius. Season the beef ribs generously with salt and ground black pepper. Heat a heavy based pot (I used my cast iron pot) on high and add some olive oil. Seal the ribs on all sides and set aside.

beef ribs

Searing the ribs

Seared beef ribs

2) In the same pot, add the tomato paste, passata, garlic, chilli and the shiraz. Bring it to a boil and allow it to reduce by half.

Bringing the wine mixture to a boil and reducing it

3) Return the beef ribs into the pot and add the beef stock, making sure it covers at least 3/4 of the ribs.

After adding the beed stock

4) Bring it to a boil, then cover and place the pot into the preheated oven and allow it to cook for at least 2 hours, or until the meat falls off the bones, and the liquid has reduced to a sticky and thicker consistency. The colour of the gravy has also become an intense red!

5) To serve, place the beef ribs on the cauliflower puree (recipe to follow) or a rich and velvety smooth mash, top with the cauliflower florets and hazelnut and drizzle the thick and luscious gravy. DIG IN!

Final dish

Cauliflower Puree (recipe from Manu’s French Bistro)

500g cauliflower florets

200ml milk

50g unsalted butter

sea salt and ground black pepper

Steps : 

1) Place the cauliflower and milk in a large saucepan and bring to a boil. Simmer over medium heat for 8-10 minutes or until the cauliflower is tender, then drain and discard the milk.

cauliflower puree

2) Place the cauliflower, butter, salt & pepper in a food processor and process still you get a smooth puree. Transfer to a clean saucepan and keep warm.

Cauliflower Florets & Hazelnuts Mixture (Recipe from Manu’s French Bistro)

50g hazelnuts

200g cauliflower, cut into small florets

50g unsalted butter, cubed

Steps :

1) In a small frying pan, toast the hazelnuts until golden brown. Place them in a clean tea towel and remove the skins by giving it a rub. Place them in a plastic bag, crush them slightly, using a rolling pin. Set aside.

2) In a larger frying pan, melt the butter over medium heat. Add the cauliflower florets and cook for 5-6 minutes or until golden and tender. Add the hazelnuts and stir to combine. Transfer to a bowl and keep warm.

cauliflower florets with hazelnuts

So go grab yourself a bottle of Taylors Clare Valley Shiraz and give this a try! (: Thank you Taylors Wines once again for the beautiful bottles of wine and the opportunity to come up with a recipe with it! Have a great week ahead everyone! Remember to always cook and bake with love!

Till the next post, x

Prawn Aglio Olio & A Wine Giveaway {Winners Announced}

Prawn aglio olio with Taylors Estate Pinot Gris

Good evening my dear readers! (: I hope that all of you had a wonderful weekend especially if you had a long one because of the Anzac Day holiday. I’ve got some exciting news to share with all of you! (: A week back, I received an email from  Taylors Wines who wanted me to do a wine giveaway on my blog. Of course, I said yes! hehe I was also so lucky to received not one, but two bottles of Pinot Gris to taste! How generous are they? Couldn’t be happier!

Pinot Gris came in the mail

Before I go into more details of the wine and the giveaway, I would like to tell me my thoughts about the Pinot Gris! Pinot Gris has always been one of my favourite type of wine. hehe I had a glass before bed one night, and really love how clean and crisp it tasted with tones of pear and apple. I knew instantly what would pair with it perfectly – seafood. My dearest husband read my mind, and made an amazing prawn aglio olio with pan seared scallops for dinner the following night!

Prawn aglio olio with seared scallops paired with a glass of pinot gris

He even used some of the wine in the sauce and it was so good! I wanted more (: The prawn and scallops were so sweet & succulent, it just complimented the wine perfectly.

Prawn aglio olio with seared scallops

Prawn Aglio Olio with Pan Seared Scallops (The mr’s original recipe, serves 2)

5 cloves of garlic, finely chopped

3 small chillies, de-seeded and finely chopped (you can increase or reduce the amount of chilli depending on how spicy you like your dish to be!)

2 tbs fresh basil, finely chopped

1/2 cup white wine (I used Taylors Estate Pinot Gris)

2 tbs olive oil (plus an extra tbs for the scallops)

Salt & pepper, to season

12 prawns, peeled and cut into chunks

6 scallops, left whole

Pasta of your choice

Freshly grated parmesan cheese, to garnish

Steps :

1) Cook the pasta according to the instructions on the package. Strain and run under cold water so that the pasta will not stick together. Set aside while cooking the sauce.

2) In a heavy based pot, heat the olive oil on medium fire and fry the garlic and chilli till fragrant.

3) Add the prawns, and fry till it’s coloured and no longer translucent. Add the chopped basil and white wine. Allow this to simmer for about 5 minutes.

4) Pour the pasta into the sauce and mix it well. Set aside, and keep it warm.

5) Pat dry the scallops and season with sea salt. Heat a non-stick pan on low-medium fire and add 1 tbs of olive oil. Place the scallops into the pan and flip every 30 seconds. Repeat each side for about 3 times, or until the scallops have a nice golden brown sear.

6) Place the pasta on a plate and top with 3 scallops per person. Garnish with some freshly grated parmesan cheese. Serve with a glass of Pinot Gris. ENJOY!

Prawn aglio olio with seared scallops

And now, the part that you’ve been waiting for so patiently…. the giveaway! (:

Taylors Wines is a family-owned wine company, in South Australia’s stunning Clare Valley, that was born from a passion of producing exceptional,  hand crafted wines. They are “Bringing great wines to life” and would love to give two lucky readers two bottles of their beautiful Taylors Wine –  Taylors Estate Pinot Gris 2011 and Taylors Estate Shiraz 2010.

Taylors Estate wines

How do you win these amazing wines?

To enter this giveaway:

  • All you have to do is to leave a comment at the end of the post to let me know : What is your favourite wine and what do you like to pair it with? 
  • Open to Australian residents only! (So sorry!)
  • Please make sure you’re of a legal drinking age and be able to provide a proof of age (it is needed to be sent to the company before they can send you the wine)
  • The winners will be drawn on the 5th of May 2013, Sunday at 10pm (Melbourne time).
  • You may reenter daily, one entry a day (YAY!)
  • Winner will be picked via random.org and announced on this blog and notified via email

Good luck and have a great week ahead! (:

Remember to always cook and bake with love!

This is a sponsored post by Taylors Wines. I tasted the Pinot Gris with compliments of Taylors Wines, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.

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And the winners are….. Diana and Coco!! (: Congratulations!

Winner - Number 4

Diana

Winner - Number 13Coco

Congratulations you two! (: Will be dropping you an email or a reply soon! Hope you enjoy the wines! hehe Have a great week ahead! xx

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Update : Unfortunately, I can’t get hold of Diana and Ross (who was picked after not hearing from Diana) so I had to pick another winner! Congrats Zoe!! (: Hope you will enjoy this wine with Jeff!

New winner

comment number 20