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The rich texture of the braised short ribs complements the full body of the Howell Mountain Cabernet Sauvignon.



• 1 lb Boneless beef short ribs, split into 4 portions
• 1 Tbsp Ground espresso
• 1 Tbsp Kosher salt
• 1 Tsp Ground black pepper
• 6 ea Slices of bacon, diced
• 1 ea Sweet onion (Vidalia or Walla Walla), roughly • diced
• 1 ea Fuji apple, roughly diced
• 1 ea Fennel bulb, roughly diced
• 1 Cup Chicken or beef stock
• 1 Tbsp Brown sugar
• 1/4 Cup Canola oil


Preheat oven to 300 ̊.

Step 1: Sprinkle short ribs with salt and pepper and then rub the espresso on each piece evenly.

Step 2: Heat oil in Dutch oven and sear meat until golden brown, about 2 minutes per side.

Step 3: Transfer meat to a baking tray and add the bacon and onions to the pan.

Step 4: Cook over medium heat until bacon begins to brown. Then add apple, fennel and brown sugar and continue to cook for about 5-8 minutes or until the fennel and apple begin to soften.

Step 5: Place short ribs back in the pan and add the broth. Place a lid on the Dutch oven and bake in the oven for about 3 hours, or until the meat is fork tender.

Step 6: Remove from the oven and carefully transfer the ribs from the pan. Place the remaining ingredients into a blender. Then blend on high for 1 minute and strain through a fine mesh sieve into a small saucepan.

Step 7: Bring the puree to a simmer and pour over the short ribs to serve.