Sauvignon Blanc Short Ribs
  Goosecross Cellars Recipe for Howell Mountain Cabernet  
4 to 5 lbs. boneless beef chuck short ribs
3-5 tablespoons olive oil (enough to cover the pan bottom)
1 or 2 large white or yellow onions, chopped coarsely
8-10 cloves garlic, sliced
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 bay leaves
20 grinds of black pepper
Kosher salt to taste
1 bottle Sauvignon Blanc (1/2 for ribs, 1/2 for chef)
(1) 28 oz. can Cento tomatoes (chef strips or whole tomatoes, coarsely chopped)
1/2 lb. white mushrooms, sliced (optional)

Directions :
In a four to six inch deep stock pot, place olive oil in pot and bring to medium high heat. Cut meat to 11/2 " pieces. Pre-season meat with Grogg's Spice(see below) or Montreal Steak Seasoning and sear to brown on all sides. Remove meat from pan.

Cook onions and garlic in remaining liquid in stock pot until edges begin to turn brown. Place meat back in pot with onions and garlic. Add thyme, bay leaves, pepper and salt to taste. Add 1/2 bottle (375 ml) Sauvignon Blanc. Bring mixture to a gentle boil. Cover and place in a 275-300 degree oven for 2 hours to braise.

Add tomatoes and sliced mushrooms (optional). Braise one additional hour covered.

Test for tenderness and cook longer if needed to tenderize more. Remove lid and cook for 30 more minutes to condense the liquids. Serve in large soup bowls over rice, mashed potatoes, noodles or spaetzle.

Grogg's Spice:
2 ounces of each of the following:
Fine ground black pepper
Kosher salt
Ancho chili powder
Garlic powder
Chicago steak seasoning
One teaspoon of fine parsley flakes
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