Beef Short Ribs Braised in Red Wine

By |2020-05-12T23:25:36+00:00January 9th, 2011|

Happy New Year, all! I hope you have all had an incredibly enjoyable Christmas and New Year and have been settling into life in 2011! In the past few months, W and I have been through a lot of bottles of wine. And my Uncle Roger, has been generously making creative gifts of old wine bottles by stuffing LED Christmas lights into them. Ta Daaa; Christmas-light wine bottle fixture! We are now blessed with a Christmas-light bottle of Silver Oak (Alexander Valley Cabernet, 2004) and a bottle of The Prisoner. I would try to explain the history behind The Prisoner vs. The Promise, but the moral of that story is; wear your glasses when picking out bottles of wine, kids. Today, we had 3-6" of snow in Dallas, so I spent the day braising beef short ribs in wine. This dish makes the house smell like Heaven while it's cooking. There is nothing more homey than beef and wine served with creamy mashed potatoes with garlic and chives. The best part about this braising sauce is that you can use the leftovers for chicken the next day; it's delicious.