Braised Beef Short Ribs w/Chatham Hill Cab

In keeping with cooking from local food supplies, tonight I am braising some beef short ribs from Walters in Meban, NC in the best local Raleigh wine from Chatham Hill Winery. I used their 08' Cabernet Sauvignon.  I seared off the meat, added some root vegetables, de-glazed with the wine, add enough chicken stock but don't completely cover the meat.  Simmer or bake at 250 for about 3 or 4 hours depending on the size of the ribs.

I am looking forward to trying more of Walters grass feed beef.  Their prices are very reasonable and you can't beat the quality. 

The trick for these is after you braise them for about 4 hours, remove the meat.  If you have the time, stain the liquid from the braise and reduce by half for a fantastic gravy.  The less you keep the quicker it reduces down. A cup or less is a good amount to start with.  You can always thicken with starch.

While the gravy is reducing, clean the meat from the bone and remove any extra fat.  In a non stick saute pan add 3tbls butter, 2tbls honey, 1tbls of you favorite BBQ sauce and heat to a simmer.  Add the meat and cover with the sticky goodness and finish off in a 400 deg oven for about 10 minutes.  OMG.