Cherry & Cabernet Braised Short Ribs
Comfort food at its finest, these short ribs are worth the wait, we promise. A perfect weekend dinner meal, serve our short ribs with mashed potatoes and vegetables, and a glass of your favorite F-C Cab.
Heat 2 tbsp. of olive oil in a large Dutch oven over medium high heat. Season short ribs with salt and pepper, and sear on all sides until golden brown.
Remove beef from Dutch oven. Add onion, carrots, celery, garlic and cherries to pot. Continue to cook until vegetables are lightly browned.
Deglaze pot with Cabernet Sauvignon, and add beef back to pot. Cover with beef stock and lid, and simmer on low heat for 3 hours, or until meat is tender.
Remove meat from pot, and strain the remaining liquid through a strainer to remove the solids.
Return the liquid to the pot, and cook on medium high until liquid is reduced by half. Remove from heat, and vigorously whisk in cold butter until glossy. Adjust seasoning with salt and pepper.
Serve with mashed potatoes and roasted vegetables.