Oven-Braised Short Ribs in a Cabernet Sauce

Short ribs have been a favorite of my family because of their tenderness and flavor.  They require a long, slow cooking time, filling the house with fragrant aromas.  I like this recipe because once the ingredients are prepared, you can put the ribs in the oven where they require little attention.  This full-flavored dish is enriched when you serve it with Cloverdale Ranch Cabernet Sauvignon.– Janet Pellegrini

Serves 4-6

INGREDIENTS
3 pounds beef short ribs
Approximately 1-1/4 cups of flour, seasoned with salt and pepper, for dredging
¼ cup olive oil
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, chopped
1 ½  cups of Cabernet Sauvignon
1 ½  tablespoons tomato paste
1 can (14.5 ounces) whole tomatoes, broken apart, with juice
1 bay leave
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
¾ cup low-fat beef stock
2 tablespoons Italian parsley, chopped
Salt and ground pepper to taste

Preheat oven to 350◦F.  Dredge the ribs in flour with salt and pepper.  Heat a Dutch oven or large heavy pot with a fitted lid over high heat.  Add the olive oil.  When hot, add the short ribs and brown on all sides, about 3 minutes per side.  Remove ribs and reduce heat to medium high.  Add onions, celery and carrots and sauté until lightly browned, about 5 minutes.  Add the garlic and sauté one more minute.  Pour in the Cabernet and cook briefly.  Stir in the tomato paste.  Finally add the broken-up tomatoes, beef stock, bay leaf, rosemary, parsley, salt  and pepper, mixing well.  Return the browned ribs to the pan, making certain they are in a single layer with sauce scooped over each rib.

Cover pan with tight lid.  Place in 350◦F oven and cook 1 ½  to 2 hours until ribs fall apart easily.

Optional: For vegetables add carrots and celery after one hour of roasting. Accompany the ribs with mashed potatoes, rice, pasta, or polenta and make it a complete meal.  Enjoy!