Nothing is cozier than braised, fall-off-the-bone tender short ribs served over Polenta. Chef Spencer pairs the richness of our Calistoga-grown Frediani Cabernet with this hearty dish, with the hints of baking spice and cocoa in the wine playing off the layers of flavor in this recipe.
Ingredients
Instructions
Preheat the oven to 325°F. Pat the short ribs dry with paper towels and season them with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, add the short ribs, and brown them on all sides. Remove the ribs and set them aside, keeping the drippings in the pot. Add onion, carrots, and celery to the drippings and cook until the vegetables soften. Stir in garlic and tomato paste until fragrant, then add red wine and boil until it thickens slightly. Add cola and beef stock, bring to a boil, then reduce the heat. Return the ribs to the pot, nestle in thyme, parsley, and bay leaves, cover, and bake in the oven for 2 hours. Uncover and continue cooking until the sauce thickens and the ribs are tender. Remove from the oven, skim the fat, remove the short ribs, and reduce the liquid over medium heat for about 15 minutes. Stir in butter and sherry vinegar, season with salt, and return the ribs to the sauce. Serve with creamy polenta. Enjoy!
