On an invitation to visit Simonsig recently we were privileged enough to taste the Tiara 2011 – Simonsig’s classic red Bordeaux blend of Cabernet Sauvignon (66%), Merlot (21%) and Petit Verdot (9%). It is not just an easy drinking wine… it’s tantalisingly good.

We ate at the lovely Cuvée Restaurant and chef Lucas Carstens served the most delicious
beef ribs that had such deep red wine flavours that one almost lost oneself in the subtle complexities of the dish. The ratio between the fat and meat was just right and savoured with the Tiara had my taste buds doing cartwheels of delight. It was simple … but the dish was complex in both flavour and taste – just one of those real winter warmers on a plate.

I had to ask Chef Lucas for the recipe. Happy ribbing!

Nine-hour beef short rib
(Recipe: Chef Lucas Carstens)
1 whole beef short rib, deboned
3 onions, diced
4 carrots, diced
1 leek, chopped
1 bunch thyme
1 stick of celery, chopped
5 garlic cloves
1 bunch of parsley
1 bay leave
3 litre beef stock
300 ml red wine
salt
pepper

Preheat oven to 150 °C. Season the beef rib with salt and pepper, and place in a large oven tray. Sweat the onions, carrots, leeks, thyme and celery together in a large frying pan, and brown over med heat, add the garlic, parsley and bay leave, and deglaze with the red wine. Add the mixture to the beef rib and pour over the beef stock. Wrap the oven tray with foil. Place the tray in oven and cook for 9 hours. When rib is done remove the rib from the cooking liquid, strain the liquid into a pot and reduce the liquid till a rich sauce consistency.