Harvest Time! Cooking with Wine!

As I stand at the stove sipping my favorite old vine zinfandel, it occurs to me that the only thing better than enjoying a glass of wine might be the aroma that comes from a delectable dish prepared with it!

Whether using a hearty red wine in a slow roasted Dutch oven creation or a white in a delicate sauce for chicken or fish, wine adds a special element to any dish!  The flavor can be bold or subtle; add just a splash of Sauvignon Blanc to a basic chicken soup and suddenly you have created a depth of flavor that is an unexpected taste treat!

In a previous life I belonged to a wine club and received recipes with each monthly shipment.  I attempted to prepare one or two of these recipes before the next shipment arrived and one month struck gold!!!

The following recipe for Baked Short Ribs is an all-time standout and one that I have prepared over and over again without fail!  Its simplicity is only rivaled by its incredible tenderness and wonderful aroma while it bakes for hours!

Try this one and take a bow!

Baked Short Ribs

2 lbs. English-cut short ribs

2 Tbls. flour

½ tsp. paprika

Salt and pepper

2 C. California Burgundy or other red dinner wine

2 cloves garlic, minced.

Roll ribs in flour seasoned with paprika, salt and pepper.  Brown in fat.  Place the ribs in a casserole; add the wine and garlic.  Cover and bake in slow oven (300 degrees) for 2.5 hours or until tender.  Serve with crusty French bread and green beans.

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