4 stalks Italian parsley roughly chopped
1 medium onion chopped
2 stalks celery finely chopped
2 carrots diced
4 cloves garlic smashed
6-8 meaty beef short ribs, off excess fat (4-5 inches long)
2 cups beef stock
1 bottle UMAMU Estate Cabernet Sauvignon
1/4 cup dark brown sugar
1 tsp cracked black peppercorns
2 bay leaves
Peel and juice of 1 orange
2 stalks rosemary
1 cinnamon stick
1 star anise
Prepare the marinade by bringing to boil all the ingredients under spiced marinade above. Simmer for 5 minutes to infuse the flavours and burn off some of the alcohol. Let the marinade cool.
Place remaining ingredients except the beef stock with the beef in a large bowl or zip lock bag. Pour over the cooled marinade. Cover or seal the bag. Refrigerate for 1-2 days.
To cook, place beef ribs in a single layer, with the marinade and vegetables into a deep baking tray. Top up with beef stock to ensure beef is covered. Season to taste. Cover the tray and cook in a low 140-160C preheated oven for 2 1/2 to 3 hours. The beef should be fork tender when done. Remove cooked ribs from the pan. Dispose of the spices and bay leaf. Skim off any excess fat from the sauce. Bring the sauce including any vegetable to a boil and simmer until reduced by a third. Use a stick blender to process the remaining chunks of vegetables to achieve a smooth and thickened consistency for the sauce. Season the sauce to taste and enrobe beef ribs with it.
Serve the beef ribs with a potato purée or soft polenta and enjoy with a glass of UMAMU Estate Cabernet Sauvignon. The beef ribs have an intensely rich meaty flavour with hints of spice, wine and orange which pair well with the robust tannin and plummy flavours of the Cabernet Sauvignon.