The Most Tender Short Ribs You'Ll Ever Have, Perfectly Paired with Red Wines from Abruzzo

thewinechef.com

Rose

W king oyster mushrooms, carrots, mashed or orzo

¼ cup olive oil

4 to 5 lbs bone-in beef short ribs

salt & freshly ground pepper

2 carrots, peeled and cut into 1-inch pieces

2 celery stalks, trimmed and cut into 1” pieces

2 medium-sized onions, peeled and cut into 1-inch pieces

6 large cloves of garlic, peeled and chopped

3 tablespoons tomato paste

3 tablespoons all-purpose flour

2 sprigs rosemary

8 sprigs thyme

8 large sage leaves

4 cups dry, full-bodied red wine, such as Montepulciano d’Abruzzo

1 cup ruby port (a good substitute is sweet PX Sherry)

6 cups low-sodium beef broth

2 tablespoons lemon zest or thinly sliced lemon peel, optional

4 rosemary sprigs for garnish

Directions at thewinechef.com

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