Short Ribs stew with sweet potatoes puree | Errazuriz

Short Ribs stew with sweet potatoes puree
Max Reserva Cabernet Sauvignon

  • 13 Ingredients
  • Preparation in 4 steps
  • Serves 4


  • 1 Kilo short ribs

  • 1 Carrot

  • 1 Onion

  • 1⁄2 Red bell pepper fresh oregano

  • 200 cc red wine

  • 1 Liter beef broth

  • Fresh oregano

  • 1 Kilo Sweet potatoes

  • 2 Teaspoons cinnamon

  • 1 Pinch nutmeg

  • 1 Teaspoon fresh ginger, grated

  • 1 Tablespoon butter

  • Salt and pepper



Cut the meat into 4 pieces and cook in a casserole until golden brown. Add the thin sliced onions, diced red bell pepper, shredded carrot, oregano, salt and pepper. Stop the cooking process by pour- ing the wine; add the broth and cook for 2 hrs. over medium heat.


Cut the squash in cubes and place them on a baking sheet. Season with olive oil, cinnamon, ginger, nutmeg, salt and pepper. Roast in the oven until squash is very tender. Then, process until smooth and transfer to a pot. Add the butter.


Once the meat is ready, strain the cooking juices and simmer until it thickens.


Serve the meat on top of the sweet potatoes puree  and add the gravy resulting from the meat juices.


This Max Reserva Cabernet Sauvignon has a good sense of body and structure so it´s perfect to pair with a meat of such pronounced flavors as short ribs. Its characteristics of black pepper combines very well in palate with the spiced mashed Camote squash. The wine leaves a juicy aftertaste that invites you to keep enjoying this ideal winter day dish.


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