Cabernet Short Ribs

Even though it has been in the 60s and 70s in Los Angeles the past couple of weeks, I can't help but crave winter recipes. This recipe gave me the opportunity to use one of my favorite things in the kitchen - my Le Creuset dutch oven. Plus, it doesn't hurt that the recipe calls for almost an entire bottle of wine! The broth has a richness that comes from not only the juices from the short ribs, but also the variety of vegetables and of course the wine. Enjoy with polenta, mashed potatoes, or some creamed winter vegetables, such as kale. 

2 1/2 pounds bone-in beef short ribs

kosher salt

black pepper

2 teaspoons extra virgin olive oil

1 large onion, chopped

1 C shallots, chopped

3/4 C carrots, chopped

3/4 C celery, chopped

4 large garlic cloves, smashed

2 sprigs thyme

2 1/2 C cabernet sauvignon

1 1/4 C beef broth

1 tablespoon flour

2 tablespoons balsamic vinegar

Season ribs with salt and pepper to taste. Hate a large Dutch oven over medium to high heat. Add the olive oil to pan, then add ribs, in batches if necessary. Saute for 6 minutes, turning to brown all sides. Remove ribs, then add onion, shallots, carrot, celery, garlic and them. Saute for 3 minutes, stirring constantly. Add wine and bring to a boil. Cook for 13 minutes, or until reduced to 2 cups.

Preheat oven to 350*.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake for 1 1/2 hours, turning the ribs half way through. 

Remove ribs from pan, and strain cooking liquid through a sieve over a bowl. Discard the solids. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar. Serve over the ribs, and enjoy!