Serves 4 to 6

Ingredients:
6 Large beef short ribs
Kosher salt
Fresh ground black pepper
3 Cups 2011 Ledger David Cellars Malbec
2 Tablespoons olive oil
1 Large red onion
5-7 Cloves of garlic, smashed
2 Tablespoons tomato paste
½ Cup Balsamic vinegar
3 Tablespoons Worcestershire sauce
2-3 Cups beef, chicken or vegetable broth

Directions:
Preheat your oven to 325 degrees.
Rub all sides of each rib generously with salt and pepper. Heat enough olive oil to coat the bottom of a large Dutch oven (7-8 Quarts). When the oil is hot, brown all sides of the ribs well. Transfer the ribs to a plate.

When all ribs are seared brown, turn heat to medium and remove all but one tablespoon of oil and fat. Add onion and season with salt and pepper. Cook until slightly brown and softened. Add the garlic cloves and cook for 3 more minutes. Add the tomato paste until the mixture is thickened and add the balsamic vinegar, Worcestershire, and the Ledger David Cellars 2011 Malbec.
Return the ribs to the liquid meaty side down. Add enough stock to cover the ribs. Bring to a simmer then remove from the stove.

Bake in the oven at 325 degrees for 3 hours or until the meat can be peeled back from the bone easily. Remove from the oven and let stand for 10-15 minute.

Preheat your oven to 425 degrees.
Place the separated ribs on a baking sheet and return to the oven at 425 degrees for 10-15 minutes to crisp the edges.

In the meantime strain the braising liquid and return to the sauce pan to reduce the liquid by half on high heat. This will give you a very rich full-bodied sauce as an accompaniment to mashed potatoes or other mashed or pureed root vegetables. I like a mixture of parsnips, carrots, rutabagas and potatoes keeping some of the skin from each in the mash.

Remove the ribs and serve with sides. Pairs with Ledger David Malbec.