Red Wine Braised Buffalo Short Ribs

Recipe:  Red Wine Braised Buffalo Short Ribs

Buffalo short ribs
Beef Stock
Red Wine
Onions
Carrots
Celery
Seasoning (to taste)

Rinse your short ribs and season them. Get a pan hot with oil and sear the ribs off. Put the ribs in a baking dish cover with equal parts of stock and wine. Add the chopped vegetables. Bake at 200 degrees for 12 hours. Take out of oven and separate ribs from cooking juice. Strain juice. Reduce and add butter for sauce. Serve over mashed potatoes, with your favorite vegetable and wine.

 
Description of wine: Rojo Grande (Spanish Rioja)
The most prestigious among dry Spanish table wines. It is potent and fruity with a distinct tang due to high acidity. Enjoy flavors of cloves while pepper and toast are evident in the finish. This wine can is best served with red meats, spicy foods, and tomato-based pastas.

RECIPE:
Alto Restaurant
1320 15th Street (at Larimer) LoDo    
303-893-alto (2586)         
www.altodenver.com

WINE:
D’Vine Wine
1660 Champa Street
(off the corner of 17th and Champa)  
303-534-0788        
www.winerydenver.com