By Kristen Kuchar

Often when making a hearty, “stick to your ribs” dish, such as this braised short rib recipe, we turn to a bold red wine or a big stout to stand up to the dish. But this time of year, it would be great paired with a tart and crisp cider. The Stem Ciders raspberry cider – a dry, tannin-forward drink available in cans and at the Acreage restaurant – would complement it nicely.

Ingredients

2 to 6 beef short ribs, 10-14 oz each, with bone (without bone, 7-10 oz each)

1½ tsp each salt and pepper

2 Tbsp olive oil

3 garlic cloves, crushed

1 large onion, chopped (brown, yellow or white)

2 celery ribs, chopped

2 carrots, chopped

2 Tbsp tomato paste

2 cups dry red wine

2 cups beef stock/broth, low sodium

2 sprigs thyme (optional)

2 rosemary sprigs

2 bay leaves

Directions

Preheat the oven to 325°F.

Sprinkle beef with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (5-7 minutes in total). Remove and repeat with remaining ribs, then remove.

Reduce heat to medium. Add onion and garlic into the same pot and cook for 2 minutes. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet. Add tomato paste and cook for 1 minute.

Add wine, broth, thyme, and bay leaves. Stir until tomato paste is dissolved.

Return beef into liquid, arranging the ribs so they are submerged. Cover with lid and transfer to oven for 3.5 hours, or until meat can easily be pried apart with forks.

Remove beef carefully, keeping the meat on the bone. Cover to keep warm.

Strain all liquid in the pot, pressing juices out of the onion, carrot, etc. Return sauce into the pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, and season with salt and pepper if needed. Place beef into the sauce to keep warm. Great with accompaniments of roasted potatoes (or mash) and roasted root vegetables.