Robin's PAIRING 

This wine, food and music pairing is for the soul. This slow cooked short rib is just gorgeous with our reserve Pinot Noir. I promise you this combo is a SHOW STOPPER! The dark fruit and savory flavors of the Pinot Noir are in perfect harmony with the meat. Meat that falls of the bone and super smooth and supple Pinot Noir ... what can be better, really? PLEASE DON'T USE THIS PINOT NOIR IN YOUR RECIPE, this Pinot is not cooking wine:) My music pairing are what I consider New World Soul Comfort - enjoy! - RM        

Robin's RECIPE

4 cut beef short ribs about 8 oz each

Salt and fresh ground black pepper

3 tablespoons butter (divided)

1 bottle full bodied red wine (Cab or similar)

4 cups vegetable stock

3 cloves garlic peeled and smashed

Preheat oven to 325 degrees F

Season ribs with salt and pepper on all sides.

Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Pour in your wine and bring to a boil then cook until it’s reduced to about 1 cup. Add the ribs back in including any juices that have run out while the meat was resting.  Add stock and reduce heat bringing it to a simmer.  Cover pot and move it into the preheated oven until the meat falls off the bone (about 3 hours).

Remove the ribs take the remaining liquid and strain through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid (skimming any fat) until nice and thick – maybe 12 minutes or so. Remove from heat and whisk in 1 tablespoon of butter. Give it a taste for seasoning and adjust to your preference and then place the ribs and sauce on a serving dish.  Delish!

* Add your favorite sides to complete the meal. I usually make fingerling potatoes, grilled brussel sprouts.