Now that fall is officially here, we’re looking for every excuse to get in the kitchen and whip up something comforting and delicious. Luckily for us here in Wine Country, we don’t have to look too hard for inspiration, thanks to the plentiful seasonal fruits and vegetables and the acclaimed restaurants and wineries offering the best in food and wine.
To help you get inspired in the kitchen, too, Chef Jeffery Russell of Louis M. Martini Winery in Napa Valley is sharing his mouth-watering recipe for Slow Braised Short Ribs fit for the season. It’s loaded with meat, herbs, and vegetables, and served over perfectly cooked al dente rigatoni pasta. Pair it with the recently released Louis M. Martini Cypress Ranch Vineyard Cabernet Sauvignon and we can bet this tasty meal is one you’ll want to make again and again this season. Bon appetit!
Makes 4 servings
To experience Chef Jeffery Russell’s cooking, you don’t want to miss the Underground Cellar Experience at the newly restored winery. The seven-course pairing is anchored by a stunning collection, with small-lot releases from the iconic Monte Rosso Vineyard and library vintages of the heralded Lot No. 1 Cabernet Sauvignon, providing an abundance of aromas, tastes, and textures for Chef Russell to build upon.
Photos courtesy of Louis M. Martini Winery