Serves 4
Pair with Zinfandel


  • Beef short ribs-4 lbs, cut into serving steaks 4-6 oz
  • Figs-to top
  • Raisins-to top
  • Candied walnuts-to top
  • Beef Stock-6 cups
  • ¼ cup Rancho Maria Zinfandel
  • ¼ Balsamic
  • Equal parts butter and flour-about 1 tablespoon


    In a slow cooker-add your ribs, add stock to barely cover above the ribs-apx 4-5 cups. Place on low heat for 4 hours, check and make sure the meat is still in tact, tender, but you do not want the ribs to fall apart. After ribs are done, take out and allow the meat time to rest.

    Take 2 cups of the braising liquid and transfer to a saucepan, add to a medium heat and simmer 15-20 minutes. Once the sauce begins to thicken, add red wine and balsamic vinegar to pan. Allow both to simmer-stir frequently until begins to thicken. Make a rhue to thicken the sauce to drizzle over ribs.
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