These wine braised ribs are fall-off-the-bone delicious. Pairing the Sangiovese with a tomato-based recipe accentuates the fruitiness of our Wine of the Month. The acidity is firm, as is typical of the varietal, making it the perfect food wine. Notes of red plum, bright red currant and black cherry are complimented with subtle hints of baking spice and white pepper.

6 pounds bone-in beef short ribs
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle Charles R Sangiovese
10 sprigs Italian parsley
8 sprigs thyme
4 sprigs oregano
4 sprigs rosemary
3 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until blended and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Buy a bottle of Sangiovese today to pair with your Beef Short Ribs!