Nearly everyone loves the famous red blend Baronne, and now it can be paired with a delicious dish of red wine braised short ribs and lerotse maize rice risotto. This unique combination celebrates the 50th vintage of Baronne and offers a delightful culinary experience.

In our upcoming EcoReporter segment, we are excited to share a recipe that combines the beloved red blend Baronne with a locally-inspired dish created by street food pro-Chef Nti. These tender and succulent short ribs are braised in red wine and served on a bed of lerotse maize rice risotto.

The recipe begins with generously seasoning the bone-in beef short ribs with salt and pepper. They are then browned in a Dutch oven and set aside. In the same pot, onion, celery, carrots, and garlic are sautéed until softened. Tomato paste is added, followed by the deglazing of the pot with Nederburg Baronne red wine. The mixture is simmered until the liquid reduces, and then the short ribs are returned to the pot along with bay leaves, thyme, and beef stock. The pot is covered and transferred to the oven to cook until the ribs are tender and falling off the bone.

To accompany the flavorful short ribs, lerotse maize rice risotto is prepared. In a casserole, onion and celery are sautéed in oil and butter. Maize rice is added and toasted before white wine is poured in and allowed to evaporate. Chicken stock is gradually added, stirring constantly, until the rice is almost cooked. Lerotse purée, Parmesan cheese, crème fraîche, lemon zest and juice are stirred in, and the risotto is seasoned to taste.

The result is a mouthwatering dish that combines the richness of red wine braised short ribs with the creamy texture of lerotse maize rice risotto. The flavors of the Nederburg Baronne red blend complement the tender meat, creating a harmonious pairing.

This recipe not only celebrates the 50th vintage of Baronne but also showcases the use of local ingredients and culinary techniques. It is a testament to the creativity and skill of Chef Nti and highlights the diverse and delicious food culture in Mzansi.

In conclusion, the combination of red wine braised short ribs and lerotse maize rice risotto is a delightful way to mark the half-century milestone of the famous Baronne red blend. This recipe, created by Chef Nti, offers a unique and mouthwatering experience that is sure to please any food enthusiast. Whether you’re a fan of Baronne or simply looking for a delicious meal, this dish is a must-try.