1. Pan sauce

    ½ cup red + 1 tbsp butter

    Pour into the hot pan after the meat, bubble it down by half, then stir in the butter.

  2. Mulled wine

    1 bottle + orange + 2 cinnamon sticks

    Warm it gently with a spoonful of sugar. Never let it boil. Adults 21+.

  3. Chill it a little

    15 minutes in the fridge

    Brings a warm bottle down to about 60 to 65°F, where it tastes best.

Red wine short ribs

Recipe · Made with red wine

Red wine short ribs

Serves 43½ hours, mostly in the ovenMedium

Method

  1. 1Heat the oven to 325°F. Season the short ribs with salt and pepper and brown them all over in the oil in a heavy pot. Lift them out.
  2. 2Cook the onion, carrots and garlic in the same pot for 5 minutes, then stir in the tomato paste for 1 minute.
  3. 3Pour in the wine and let it bubble for 5 minutes, scraping up the brown bits. Add the broth, herbs and ribs, then bring to a simmer.
  4. 4Cover and braise in the oven for about 3 hours, until the meat falls off the bone. Skim off the fat and serve with mashed potatoes. Adults 21+.

  • Light, medium or full

    Pinot noir is light. Merlot sits in the middle. Cabernet sauvignon and syrah are full-bodied, with more tannin.

  • Grape or place

    American bottles usually name the grape. French and Italian ones often name the place instead, like Bordeaux or Chianti.

  • Cooler than room temp

    Red is best around 60 to 65°F. If the bottle feels warm, give it 15 minutes in the fridge.