Our Cabernet Sauvignon adds delicious flavor to these braised short ribs and decadent sauce. Enjoy a glass on the side as well!
Ingredients (4 servings):
1 tablespoon unsalted butter
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 large carrot, finely chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 bottle District 7 Cabernet Sauvignon
2 cups veal or chicken stock
2 tablespoons vegetable oil
Four 2-inch-thick, flanken-cut short ribs with bone (~3 pounds)
Salt and freshly ground pepper
Melt butter in a very large, enameled, cast-iron casserole; add onion, celery and carrot. Cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, stirring occasionally, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring constantly. Add the wine and veal stock then bring to a simmer. Meanwhile, heat the vegetable oil in a large skillet. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes. Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, about 10 minutes. Return the meat to the sauce and simmer over low heat until heated through.