Slow Cooked Succulently Tender Boneless Short Ribs

Juicy meat with a Provencal flare!

Recipe by: Gabrielle

SERVES: 4-6

Wine Pairing:  2016 Gabrielle Collection Juxtaposition Cabernet Saugivnon, Napa Valley

PREP TIME: 15 minutes + Marinade 2 hours COOK TIME: 2 hours 30 minutes TOTAL TIME: 4 hours 45 minutes

INGREDIENTS

• 4-6 boneless beef short ribs
• 1 pouch 1.5 oz. GC Napa Valley Natural Meat Rub
• ¼ cup grapeseed oil
• 2 Tbsp. unsalted butter
• 1 medium yellow onion, medium dice
• 4 cloves garlic, chopped
• 2 cups Gabrielle Collection Juxtaposition Cabernet Sauvignon, Napa Valley
• 1 cup chicken stock, organic low sodium
• ¼ cup GC Napa Valley Natural Culinary Lavender Infused Honey
• ¼ cup GC Napa Valley Natural Culinary Lavender Sugar ( Can omit sugar and use ½ cup Lavender Infused Honey)
• 1 Tbsp. GC Napa Valley Natural Basil Apple Smoked Sea Salt
• 1 Tbsp. GC Napa Valley Natural Tuscan Rosemary Leaves
• 1 Tbsp. GC Napa Valley Natural Lemon Tellicherry Pepper

TO PREPARE

1. Rub Meat Rub over short ribs and refrigerate 2 hours.
2. Preheat oven to 275 degrees.
3. Heat grapeseed oil and butter in a Dutch oven over medium-high heat. Add short ribs and brown, about 3 minutes per side. Remove short ribs to a plate.
4. Add onion and garlic to the Dutch oven. Sauté until tender.
5. Add Juxtaposition Cabernet Sauvignon and reduce by half (can sub for another Cabernet Sauvignon or your choice.)
6. Add browned short ribs, chicken stock, Lavender Honey, Lavender Sugar, Basil Apple Smoked Sea Salt, Tuscan Rosemary Leaves, and Lemon Tellicherry Pepper. Cover and place in oven for 2 hours 30 minutes.

TO SERVE

SHOPPING LIST

• 4-6 boneless beef short ribs
• 1 bottle grapeseed oil
• 1 stick unsalted butter
• 1 yellow onion
• 1 garlic bulb
• 1 box 16 fl. oz. chicken stock, organic low sodium