Last winter, I was on the hunt for the perfect short rib dish. One of the cooking magazines lead me to the idea of Provencal Short Ribs, and I have been making my own version of this dish ever since. Recently though, I had an open bottle of Rioja leftover from a dinner party begging to be used. I decided to make these short ribs again with a little Basque-ish flare--pimenton, red bell pepper, and this wine. The combination is pretty versatile, and you can even go for something more fusion-y, adding herbs de Provence, and nicoise olives instead of Spanish (I prefer black to green anyway). - BigGirlPhoebz

Share: