recipe courtesy of Chef Rodney Worth, Chef/Owner of The Peasant and The Pear, Danville, California
- 4 2-inch thick short ribs
- 2 Tbsp flour
- 1 bottle J. Lohr Estates Los Osos Merlot
- 3 carrots, diced
- 4 celery stalks, diced
- 1 white onion, diced
- 1 cup beef stock or bouillon
Sear short ribs for 3 minutes per side in a hot pan. Remove from heat. Coat ribs with flour, then place in crock pot with J. Lohr Estates Los Osos Merlot. Add carrots, celery, onion and beef stock to pot. Cover and cook three hours on high, checking for tenderness.
Liquid will thicken to gravy consistency. Serve with mashed potatoes. Spoon gravy over top of all. Enjoy with a glass of J. Lohr Estates Los Osos Merlot!