When fall is in full swing and the weather turns cold, braised dishes are my personal favorite. The Asian ingredients in this recipe add earthy flavors, which are particularly appealing this time of year.

Yield 4 servings

4-lbs short rib bone in (or 3 bone out) 1c Hoisin
1c fermented black bean (optional)
1 chopped white onion

3 chopped carrots
3 chopped stalks of celery 1 btl red wine
1⁄4 c oil
1⁄4 c flour
S&P to taste

In a large pot, heat oil over medium high heat. While the oil is heating, season the flour with salt and pepper. Toss the short ribs in the seasoned flour and brown in the oil. When all side of the ribs are browned, remove from oil and reserve. Add the vegetables to the pot and cook until tender. Place the short ribs back into pot and add the wine, hoisin and fermented black beans. Reduce heat to low and cook for 3 hours. When the ribs are fork tender remove the meat and strain the liquid into a smaller pot. Reduce the braising liquid by half and serve over top of the ribs.

Delicious with a Januik or Novelty Hill Syrah. Recipe Courtesy of Winery Chef Josh Slaughter

 

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