Cabernet and Savory Short Ribs

Recipe Date: January 6, 2026
Serving Size: 3
Prep Time: 28 Minutes
Cook Time: 180 Minutes
Difficulty: Easy
Measurements: Imperial (US)

DAMA 2019 Cabernet & Savory Short Ribs

A Winter Classic!!

When it comes to wine, the “perfect pairing” isn’t just a buzzword—it’s culinary chemistry. Today, we’re spotlighting the Dama Wines 2019 Cabernet Sauvignon from Heather Hill Vineyard right here in Walla Walla, and the dish that brings out its best.

The Star of the show:  2019 Cabernet Sauvignon

The 2019 vintage in Walla Walla was something special. It was a slightly cooler year than the scorchers preceding it, resulting in wines with incredible structure, vibrant acidity, and a sophisticated elegance.

DAMA’s 2019 Cabernet from Heather Hill Vineyard is a stunner. It doesn’t just shout “fruit bomb”; it tells a story. On the nose, you get those classic Walla Walla notes of dark cherry, cassis, and a hint of dried savory herbs. On the palate, it’s velvet—structured tannins that are firm but approachable, with layers of blackberry, a touch of mocha, and a long, satisfying finish.

It’s a wine that can stand on its own, but it truly sings when paired with some richness to dance with – enter your dance partner: Braised Short Ribs.

The Final Pour

Open your bottle of Dama 2019 Cabernet 30 minutes before serving. The bright, herbal notes of the gremolata will highlight the wine’s fruit and brightness, making every bite and sip feel like a celebration.

Ingredients

  • Beef: 4 lbs bone-in short ribs, seasoned with salt and pepper.
  • Aromatics (Mirpoix): 1 onion, 3 carrots, 3 celery stalks (all chopped), 6 cloves smashed garlic.
  • Liquid: 2 tbsp tomato paste, 2 cups dry red wine, 2 cups beef broth.
  • Herbs: Thyme, rosemary, and 2 bay leaves.
  • Gremolata: Mix of fresh parsley, 1 minced garlic clove, and lemon zest.

Directions

  1. Sear: In a Dutch oven with a touch of oil or butter, brown the ribs in oil on all sides. Remove and set aside.

  2. Sauté: In the same pot, cook the onion, carrots, and celery until soft. Stir in tomato paste and garlic; cook for 2 minutes.

  3. Deglaze: Pour in the wine, scraping the bottom of the pot to release the flavor. Reduce by half.

  4. Braise: Return the ribs to the pot. Add broth and herbs. Cover and bake at 325°F for 2.5 to 3 hours until the meat is fork-tender.

  5. Serve: Skim the fat from the sauce. Serve ribs over mashed potatoes, drizzle with the sauce, and top with the fresh gremolata

The bright, herbal notes of the gremolata will highlight the wine’s fruit and brightness, making every bite and sip feel like a celebration.

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