Check out this recipe for short ribs that uses red wine as one of the ingredients. Seems like a perfect recipe to prepare for a cool fall day! Many thanks to Executive Chef Greg Stillman at Ponte Family Estate in Temecula, California who provided this recipe.

Cheers! Kathy

Braised Short Ribs with Polenta

Ingredients

4-12 oz boneless short ribs
Kosher salt and freshly ground pepper
¼ c canola oil
1 large onion, finely chopped
1 carrot, sliced
2 celery ribs, sliced
3 garlic cloves, thickly sliced
2 T tomato paste
½ bottle of your favorite Ponte red wine
1 bay leaf
2 quarts low-sodium beef broth
4-5 thyme sprigs
1 T peppercorns, crushed

Directions

1. Preheat oven to 350º.
2. In a large oven-safe skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 5 minutes on each side. Transfer the ribs to a plate.
3. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 10 minutes.
4. Add the tomato paste and cook 1 minute.
5. Add the wine, bay leaf and thyme sprigs and bring to a boil over high heat.
6. Add the beef broth and bring to a boil. Add the ribs and cover, and braise in the oven for 2 hours.
7. Transfer the ribs to a clean plate. Strain the liquid into a saucepan and reduce to a sauce consistency, about 30 minutes.
8. Add the short ribs back to the pan to warm, and then serve over polenta with horseradish sauce and your favorite vegetable. Enjoy!

Recipe provided by Executive Chef Greg Stillman, Ponte Family Estate, Temecula, California