Last Spring my daughter, son-in-law, son and I spent a week together in Paris. We had a grand time and came home with memories that will be enjoyed the rest of our lives. We did our share of shopping, eating, and walking until I thought my legs would give out. But every day was an adventure filled with wonderful sights, sounds, and tastes. My daughter was here last week and I planned a little dinner so we could reminisce about our trip and open the very special bottle of wine I brought home with me from France. I wanted to serve beef and had recently tried a fantastic recipe I found at A FEAST FOR THE EYES for short ribs cooked in red wine and served with polenta. The first time I made Debby’s recipe I used short ribs…so delicious…but this time I used prime top sirloin I purchased at Costco. Also excellent… and it didn’t require as long a cooking time. Either way, it was heavenly. I served this stew with creamy, cheesy polenta that I will share the recipe for in the near future. Below is the recipe using short ribs and if you go to Debby’s blog you will find a wonderful tutorial on how to make this dish. I promise…you will love it!
Before my daughter and I met the guys in Paris we took a river cruise in Southern France from Avignon to Chalone sur Saone and had the opportunity to visit Chateauneuf du Pape, one of the world’s great wine regions.
We agreed that this was the best wine we had ever tasted. Oh…I could get used to this so easily and was sorry that I hadn’t brought a second bottle home.
During the 14th Century Avignon was home to several Popes who resided in the Papal Palace,
one of the largest Gothic buildings in Europe. Built in 1335, it is equivalent in size to four Gothic cathedrals. UNESCO has given this structure World Heritage Status to ensure that it is preserved and remains pristine.
The Popes were great wine lovers and vineyards were planted in the surrounding countryside. To improve and control the quality of the wine the Appellation Controlee was created in 1923 to regulate its production. Under the A.O.C. eighteen varieties of grapes can be grown in Chateauneuf de Pape (“new castle of the Pope”). Rules define the area and management of the vineyards, harvest dates and yields, minimum alcohol levels and vintage labeling. There is no irrigation in the vineyards so rocks cover the soil to keep in as much moisture as possible. They also absorb heat during the day and distribute it to the vines at night. The dry environment encourages the vines to struggle, which yields smaller clusters of grapes that create beautiful, opulent and expressive wines that are the signature of this region. All of these strict controls result in a highly refined and superb wine known for its finesse and nose.
We took an afternoon excursion to Maison Bouachon where we had the opportunity to taste a number of the Chateauneuf du Pape wines. What a treat that was. I selected my favorite to bring home for a special occasion. I loved its exuberance, richness and earthy minerality, its aromatic notes of spice and blackberry and its great acidity that made it go so well with the dinner I prepared.
We ended our dinner with my mom’s CHOCOLATE BAVARIAN CREAM topped with whipped cream and fresh raspberries.We had such fun reminiscing about our trip and all the wonderful experiences we shared. Our toast included the wish that we all make it back to Paris very soon.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm
- 4 pounds short ribs
- Salt and pepper
- 3 tablespoons olive oil
- 2 small onions, peeled, sliced
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, chopped
- 2 inch piece fresh ginger, peeled, sliced thinly
- 2 garlic cloves, peeled and chopped
- 1 stalk lemongrass
- 1½ cups red wine, pinot noir
- 1 can diced tomatoes with juice
- 2 tablespoons brown sugar
- 2 tablespoons parsley, chopped
- 3 tablespoons tomato paste
- 3 cups beef stock
- 1 sprig fresh sage
- Preheat the oven to 350° F.
- Heat olive oil in 5-quart sauté or casserole pan over high heat.
- Lay the short ribs out on a clean work surface and season all sides with salt and pepper.
- When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the ribs.
- Once browned on all sides, remove ribs with tongs and place on a baking tray.
- Add onions, carrots, celery, ginger, and garlic to the same pan.
- Smash the lemongrass stalk with the back of knife, slice, and add to pan. Sauté vegetables for 2 minutes, or until softened.
- Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.
- Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock and sage leaves to pan and bring to a simmer. Add ribs back into pan and cover with a tight-fitting lid.
- Place casserole in pre-heated oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour.
- When rib meat is very tender, remove ribs from oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm.
- Pour the sauce through a fine-mesh strainer into a saucepan, removing all of the vegetables. Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the ribs to reheat.
- Serve beef with sauce over polenta or other side dish of your choice.
What a feast. I have had that wine – I don’t know a lot about wine, but I remember it being delicious. Love your French vacation stories.
Oh Cathy, that sounds heavenly…I will be making this in the future. My daughter is coming to visit and it sounds like just the thing! I don’t have a wonderful red wine from France, but I do have a few good ones from California! Chocolate Bavarian Cream for dessert is the perfect way to finish the meal. Loved that you are sharing your trip!
Kate recently posted..Israeli Zahtar Flatbread
Cathy, I hear you!! What an excellent dinner…but, the wine!! Our meals always begin with the wine. So glad you were able to bring this home and enjoy it. Now, you just need to go back and get one more…right?
Susan recently posted..Portabella Mushroom Soup and Settling back in
My palate would be so spoiled if I drank much of this wonderful wine. We are already talking about going back. Next summer it will be The Netherlands, Germany, Alsace region of France, and Switzerland. Many new wines to try. It will be hard to beat the amazing wines we sampled in Chateauneuf du Pape.
Cathy recently posted..Red Wine Braised Beef with Cheesy Polenta and a Very Fine Red Wine
That beef looks just wonderful! It makes my mouth water!
You can have the wine though! It is one bad thing I don’t eat/ drink. I was listening today to a doctor who said more than one glass a day is bad for women, breast cancer issues.
Phew, that justifies me having dessert! 🙂
Kathleen recently posted..A Golden Autumn~Let’s Dish # 84~The WHITE CHALLENGE~WSONOMA Baking related give away!
Ah, the Palace of the Popes. So much history in Avignon. I could certainly drink some Chateauneuf du Pape and toast to a hearty beef in red wine. How fun to bring some of that fantastic wine home with you.
Cheers,
Sam
Sam @ My Carolina Kitchen recently posted..Ary Jean’s Red Beans and Rice
I bought the wine at the beginning of our month long trip and it was a heavy purchase to lug around. Now that I’m home I wish I had a second bottle. Avignon was one of my favorite stops on our cruise. Sure hope I get back there someday soon.
Cathy recently posted..Red Wine Braised Beef with Cheesy Polenta and a Very Fine Red Wine
Cathy, what a wonderful compliment that you loved this recipe as much as I do. Gosh, my photos date way back to my point-and-shoot and could use a re-do. Yours are quite lovely. If I do say so, myself, this is a really flavorful recipe. I’m long overdue to make short ribs again. Thank you for the Blog Love.
Foodiewife recently posted..Classic Baguettes, Made Easy for the Home Baker
Oh my goodness. I am in bed, had dinner a couple hours ago….plus a snack. And now I am salivating! That looks amazing!!!
XO Kris
Thanks, Kris. This beef recipe is my new favorite. The flavors in the sauce are outstanding. It was a huge hit at dinner. Hope you try it.
Cathy recently posted..Red Wine Braised Beef with Cheesy Polenta and a Very Fine Red Wine
Looks like a wonderful meal Cathy, served up with very special memories-enjoy:@)
Happier Than A Pig in Mud recently posted..Parmesan Sour Cream Chip Dip
Short ribs are one of my favorite meals during the fall and winter. I’m sure you and your daughter had a wonderful evening reminiscing about your trip.
Karen (Back Road Journal) recently posted..The Black Forest, The Land Of Fairy Tales
My next trip to Europe will be to some sort of wine region somewhere in France. I love that you made this dish and kept the wine for this special visit. My single bottle from Germany is already gone and I’ve yet to recreate a German inspired meal. And I’m anxious to do so. I’ve been so busy catching up at work. And I hear ya about that walking. At least we don’t gain weight. 🙂 Enough about me, I’m pinning this beautiful meal so I remember to give it a try sometime. Thanks for taking the time to upload some of your photos.
Lea Ann (Cooking On The Ranch) recently posted..Crock Pot Italian Beef Sliders
Lots of great stuff in this post, including the wine info about Chateauneuf du Pape. But that braised beef and polenta takes me back to Italy – and the Piedmont region in specific. I am longing to make this.
ciaochowlinda recently posted..Fig Port-Wine Pistachio Ice Cream
What a lovely dinner – I’ll be making this! I adore a great bottle of wine – I can almost taste it from your description! I’d love to try a bottle. I’m putting it on my “wine list” and if I ever get there – or come across it, I’ll definitely try it!
What a beautiful way to remember your trip to France. We spent several days in Avignon on our trip this summer. The Palace is amazing. I only wish I had brought back such a beautiful wine too. Love your pictures.
Penny recently posted..Cauliflower, Kale and Sausage Soup
I wanna go back with you!!! Such wonderful memories…I’m glad you’re reliving the adventure.
My DH ♥♥♥ short ribs & I rarely make them, because of the time element. I can’t wait to try your shorter version of this delicious looking dinner.
Very interesting & informative post, Cathy!! I’m going to google that wine & see if it can be purchased online.
Hugs,
Rett
Rettabug recently posted..♫♫ Happy Birthday, Michael Lee!! ♫♫
I’m baaaack! Googled the wine & it runs anywhere from $43 per bottle ( plus shipping) to $600!!!!! I know you enjoyed it. I think I’ll pass. LOL
Rettabug recently posted..♫♫ Happy Birthday, Michael Lee!! ♫♫
No question about it being a very expensive wine. The wines we tasted at the vineyard aren’t exported to the U.S. What comes here are individual purchases at the wineries. That one bottle did damage to my budget but it sure was fun to drink it at home and reminisce about our trip. I know some Chateauneuf du Pape wines can be found in the better wine shops for $60-$80. Way over my budget. Our Oregon Pinot Noirs are outstanding but they can easily get up into that price range too.
Cathy recently posted..Red Wine Braised Beef with Cheesy Polenta and a Very Fine Red Wine
Love the ginger root in this dish but not as much as I love the looks of that wine and the countryside photos. What a lovely trip and an even lovelier meal to celebrate the memories.
Debra recently posted..Chipotles
I think I still have an empty bottle here somewhere..:) Not yours:) But a Châteauneuf-Du-Pape..my dad loved that wine..
He also liked La Fiole Du Pape..:)
The dish looks divine..
Those crusies..yikes..you have to book almost 2 yrs ahead of time..you made me check them out..and my neighbor..Looks so nice..:)
Monique recently posted..Glowing~
I’m going to keep my empty bottle as well, Monique. It’s too beautiful to throw away and it’s a wonderful souvenir of our trip. Yes, the cruises fill up very fast and it is necessary to book way ahead. The river ships are small, usually about 190 people aboard, so there is limited space.
Cathy recently posted..Red Wine Braised Beef with Cheesy Polenta and a Very Fine Red Wine
My mouth is watering!
This looks and sounds just delicious.
Marilyn recently posted..Haiku my Cow
What a wonderful trip. I used to always buy a cookbook from on our vacations so I could let our memories live on. You have inspired me to pull them down from the cabinet and get reacquainted with some old favorites. This meal looks wonderful.
Karen Harris recently posted..Pure Comfort From Home: Sausage Rolls and Kolaches
Cathy, this is the type of beef entree that my husband really love; thank you so much for such a rich and comforting recipe! Can’t wait for your polenta recipe too! What a wonderful wine experience!
Roz recently posted..Cheesy Asiago Artichoke & Spinach Dip
Cathy, sorry for typo above: should have said that my husband “and I” really love. I’d never let him enjoy this by himself!
Roz recently posted..Cheesy Asiago Artichoke & Spinach Dip
That dish seems so warm and comforting – just like those special memories. And I love your taste in gold star dishes. I believe I have the same ones! And when it comes to wine-well, sometimes you just have to go big!
Abbe@This is How I Cook recently posted..Not My Mama’s Waldorf Salad
Sounds like a great way to remember your trip – the meal sounds delicious. We enjoyed drinking our way through this wine region several years ago. I was fascinated by the vineyards full of rocks.
Larry recently posted..Saturday Humor – Bush’s Advisors
Sounds heavenly! I love savory meat dishes and polenta!
Blessings, Aimee
PS: Enjoying our wonderful weather? I LOVE it:)
Wow! I just made this but yours is so much better looking, more luscious with a thicker sauce. And some less traditional flavorings in yours which I love! And the cheesy polenta. AND the dessert. Okay, I am coming to eat at tour house! Seriously, now I have to make this dish your way. Thanks for sharing a fabulous meal!
Jamie recently posted..Let’s Talk Writing IV
The red wine braised beef looks so wonderful! Perfect with cheesy polenta.
Angie@Angie’s Recipes recently posted..Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette
Hello Cathy, I love the look of your red wine braised beef and oh my! that dessert sure is tempting!
Jeannie recently posted..Castella Cake, the easy way…
This sounds really good.
Cathy, that recipe sounds wonderful. Loved reading about your vacation.
Debbie@Mountain Breaths recently posted..EDIBLE ACORNS
What a wonderful meal! Every bit of it sounded and looks delicious.