These flavorful, wine-simmered ribs, created by Peter Hall, executive chef at the popular Napa Valley trattoria, Piatti Yountville, are a perfect match with our 1998 S.L.V. Cabernet Sauvignon (though you may wish to choose a lesser wine to use in this recipe). Peter recommends serving them with mashed potatoes whipped with bleu cheese and pole beans seasoned with butter and thyme.

Cabernet Short Ribs:
4 lbs beef short ribs
2 stalks celery, chopped
2 cups beef or chicken stock (low-sodium, if canned)
4 bunches fresh thyme
4 bay leaves
2 bottles Cabernet Sauvignon
15 black peppercorns
1 onion, peeled and chopped
3 tbsp kosher salt
2 carrots, peeled and chopped

1. Combine all ingredients in a large stainless steel bowl. Cover and marinate overnight in the refrigerator.

2. Preheat oven to 450° F. Remove the ribs, pat dry, and rub with olive oil. Place on a baking sheet and season with salt and pepper. Roast until nicely browned, about 20 minutes. Remove the ribs and lower the oven temperature to 350° F.

3. Pour the marinade into a large ovenproof pot with a tight-fitting lid. Add the ribs. On the stovetop, bring to a simmer. Put the pot in the oven and cook for about 2-1/2 hours, or until fork tender. Allow the ribs to cool completely in the juices.

4. Before serving, remove the ribs, put them on a baking sheet, and return them to a 350° F oven to reheat. Take 3 cups of the juices and reduce to ¾ cup. Serve the ribs toped with Cabernet Onion Jam and surrounded by the reduced juices.

Cabernet Onion Jam:
4 tbsp olive oil
1 tsp salt
4 medium red onions, thinly sliced
3 cups Cabernet Sauvignon
4 tbsp sugar

1. Heat the olive oil in a heavy-bottomed pan. Cook the sliced onions slowly until soft, about 10 minutes. Add a little water to keep the onions from browning. Add the sugar, salt, and wine and reduce until thick and syrupy, about 20 minutes.