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.