• 1 Medium yellow onion, chopped
  • 1 shallot, chopped
  • 1 ½ tablespoons fresh minced garlic
  • 2 cups chopped carrot
  • 1 ½ cups chopped celery
  • 8 oz. sliced crimini mushrooms
  • 3 sprigs rosemary
  • 8 sprigs thyme
  • 8 sprigs oregano
  • 6 oz organic tomato paste
  • 1 medium tomato, chopped
  • Salt
  • Pepper
  • Extra virgin olive oil
  • ½ Bottle Zinfandel or Cabernet
  • 4 pounds beef short ribs

Coat the bottom of a dutch oven or oven safe pan with the olive oil. Season both sides of the short ribs with salt and pepper. Brown the short ribs on both sides and then set aside. In the dutch oven, on the stove, add the carrot, celery, onion, shallot and garlic. Over medium / medium-high heat slowly cook these ingredients down for about 4 minutes. Add the tomato paste and stir together, adding the fresh chopped tomato and mushrooms. Continue to stir for about 3 minutes and then add ½ bottle of Zinfandel. Stir to mix all ingredients together and then put the short ribs into the dutch oven and cover with the sauce. Add the fresh herbs to the top of the dutch oven and put into the oven for 2.5-3hours at 300 degrees.

Serves 4-6

Pairing: 2015 Pedroncelli Bushnell Vineyard Zinfandel