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Cabernet-Braised Short Ribs
Big holiday flavor

Makes 8-10 appetizers 4 bone-in beef short ribs (about 2 pounds) Sea salt and freshly ground pepper 3 tablespoons diced pancetta 3 cloves garlic, minced 1/2 cup each: finely chopped onion and celery 1/4 cup each: finely chopped fennel and carrot 1 tablespoon flour 1-1/2 cups Frei Brothers Reserve Cabernet Sauvignon 3/4 cup beef stock 1 teaspoon each dried thyme and rosemary 2.2-ounce can sliced California black ripe olives, drained 3 tablespoons tomato paste

Season short ribs with salt and pepper. Sear on all sides in a large saucepan over high heat. Remove from pot and set aside. Add pancetta, garlic, onion, celery, fennel and carrot; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, stock, herbs, olives and tomato paste, scraping up any browned bits on the bottom of the pan with a wooden spoon. Return short ribs and any juices to the pan. Bring to a boil; reduce heat and simmer over very low heat, covered but with the lid cracked, for 2-1/2 hours. Remove cover and simmer over medium-high heat for 30 minutes more or until ribs are very tender and sauce has thickened. Gently shred beef and place dollop of shredded beef atop Olive Potato Pancake, and serve. Pair with 2008 Frei Brothers Reserve Alexander Valley Cabernet Sauvignon.