Slow-Cooked Short Ribs   |   Suggested wine pairing: 2017 Merlot




Stir together salt, paprika, oregano, pepper, cumin, cinnamon, ¼ cup of the oil, and half the garlic in a medium bowl. Rub ribs all over with mixture; cover and chill 12 to 24 hours.

Preheat oven to 300°F. Let ribs stand at room temperature for 30 minutes. In a medium saucepan, bring broth to a boil and cook until reduced by half, 15 to 20 minutes.

Heat remaining 2 tablespoons oil in a large heavy-bottomed pot over medium heat on the stove. Add ribs in batches, cooking just until browned; transfer ribs to a platter. Remove pot from heat, discard drippings, and wipe clean.

Pour wine into pot and bring to a boil. Cook until reduced to 1 cup. Add reduced broth and stir to combine. Add ribs to pot along with tomatoes, celery, carrots, and onion. Return to a boil, cover, and place inside oven.

Braise until meat is very tender and easily pulls away from the bone, 3 to 3 ½ hours.

Stir together parsley, mint, orange zest, and remaining half of garlic in a small bowl.

Transfer ribs to a serving platter, tent with foil and allow to rest. Skim fat from cooking liquid and discard. Strain braising liquid and discard solids. Serve ribs with sauce, topped with parsley mixture. 

Serve with: 2017 Merlot