Cabernet Short Ribs

(The July 2010 Red, White & New, Main Course)

Season short ribs with Franklin’s Blended Spices, salt, pepper, garlic & wrap tightly, refrigerate overnight.

Next Day, layer vegetables in large baking dish.  Preheat oven to 375°F. Heat 2 Tbs olive oil in sauté pan medium-high, working in batches, add ribs to sauté pan and cook until browned on all sides, about 8 minutes per batch, adding more oil to pan by tablespoon as needed. Transfer ribs to large baking dish and place on top of vegetables.  Add 1/2 bottle 2008 Unoaked Cabernet to sauté pan, deglaze, bring to simmer, scraping up any browned bits. Bring to boil. Pour wine sauce over short ribs, transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours.  Using slotted spoon so that wine sauce is left in baking dish, transfer ribs and vegetables to large bowl, cover tightly to keep warm.

Skim any fat from top of braising liquid that is in the baking dish, pour remaining liquid into pot, boil until reduced to 2 generous cups, about 20 minutes. Mix 2 Tbs butter and 2 Tbs flour with fork in small bowl until well blended, add to pot & whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.   Spoon ribs and vegetables onto plate and then drizzle thickened wine sauce over them.