Pairing with Deep End Blend Pinot Noir

Don't expect this dish to be done quickly. In fact, get ready to devote some substantial time to this recipe. Like our Deep End Blend Pinot Noir, it requires patience to make but the reward is oh so satisfying. To really add a luxurious punch to the wine make sure to use Pinot Noir -- such as our Mendocino Pinot Noir -- to braise the short ribs in. Remember the proverbial question about cooking wine: if you wouldn't drink it, why the heck would you cook with it? This dish is velvety and comforting and the contrast of the polenta and the pinot sauce is perfect with a glass of Deep End Blend Pinot Noir.

For the Ribs:

• 1 tablespoon vegetable oil or olive oil
• 6 pounds bone-in beef short ribs, at least 1 1/2 inches thick
• 2 medium onions, 1/2 inch dice
• 2 medium carrots, 1/2 inch dice
• 6 shallots, quartered
• 1 medium garlic head, cloves separated and smashed
• 6 tablespoons flour
• 4 cups of red wine such as Pinot Noir
• 3 1/2 cups chicken stock
• 10 sprigs fresh flat-leaf parsley
• 8 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh flat-leaf parsley for garnish, optional

For the Creamy Polenta:

• 2 cups half and half
• 2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups coarse cornmeal
• 4 tablespoons unsalted butter
• 1/2 cup grated parmesan cheese

Preheat oven to 300 degrees. Dust the ribs slightly with one half of the flour. Heat the oil in a large skillet over medium-high heat. Heat the oil to the smoking point and brown half of the meat thoroughly on all sides. Transfer the ribs to a Dutch oven. Repeat the process. Pour off all but 2 tablespoons of the fat from the skillet and lower the heat to medium. Add the onions, carrots, and shallots. Sauté until soft and the onions and shallot become translucent, 5 to 6 minutes. Add the garlic and cook an additional minute. Stir in the flour until well combined, about 1 minute more. Add 3 1/2 cups of the wine to the pan and bring to a simmer, scraping up any browned bits remaining at the bottom of the pan. Add the contents of the skillet to the Dutch oven, along with the chicken stock, parsley, thyme, rosemary, bay leaves, and tomato paste. Bring to boil, then cover and set the pot in the oven. Cook until the meat is fork-tender, 2 1/2 to 3 hours, checking intermittently.

Remove the Dutch oven from the oven. Transfer the ribs to a large plate. Discard any loose bones. Strain the remaining liquid through a sieve into a bowl, pressing out the liquid from the solids. Use a fat strainer to separate the fat from the liquid.

Wipe out the Dutch oven, add the strained liquid and bring to a boil over medium-high heat. Briskly simmer until the sauce is reduced to the consistency of heavy cream, 5 to 10 minutes. Add the remaining 1/2 cup wine and the reserved ribs to the pot. Reduce the heat to medium-low, cover, and cook until the meat is heated through, about 10 minutes. Make the polenta per instructions below.

In a medium saucepan bring the half-and-half and the water to a boil. Add the salt and then gradually add the polenta while stirring. Reduce the heat to maintain a simmer, stirring constantly. The polenta should be smooth and large bubbles will pop on the surface. Cook until very thick but not stiff, about 5 to 7 minutes. Remove from heat and add butter and cheese.

Serve immediately.

Serves: 6