Deep, rich flavor explosion

6 bottles of Eponymous Red, reduced to just one.
To concentrate the flavor to the max.

20 pounds of beef bones, simmered for 4 hours, strained, then reduced to a deep, rich beef broth.

Beef short ribs, seared over high heat to bring out their beefy essence.

Shallots, carrots, celery braised in the beef rib pan drippings till golden.

Everything packed into a low oven and braised for four hours, till the ribs are as tender as butter.
Then left to sit over night so the flavors can seep into every nook and cranny of the ribs.

The aroma of the finished beef ribs braised in red wine was enough to make me giddy. It filled the room like a heavy fog of wonderous heaven.

The ribs themselves are soooo tender, and napped in the reduced braising sauce sooo delicious – words don’t do it justice.

Gorgonzola mashed potatoes on the side rounds out a dish packed with deep, rich flavors that just explodes on the tongue.

Naturally, a bottle of Eponymous Red – 95 points by Robert Parker – is the perfect wine, as it is the same used to create the perfect braised ribs.

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