Pretty Spicy Beef Ribs

• 3 pounds beef short ribs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup flour
• 2 tablespoons olive oil
• 28oz can stewed tomatoes
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1/4 teaspoon chili pepper flakes
• Salt and pepper to taste
• Juice of one lemon

Marinade

• 2 cups Pretty-Smith Cabernet Sauvignon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon ginger, grated
• 2 cloves of garlic, crushed
• 1/2 teaspoon each thyme and marjoram

Place ribs in SealSaver® container. Mix together marinade ingredients and pour over ribs. Vacuum seal and marinate for 20 mintues. Shake container, release vacuum and then re-vacuum seal for an additional 10 minutes. If not using SealSaver, marinate overnight.

Combine salt, pepper and flour. Dredge meat in flour mixture. Heat olive oil in a large pan. Brown meat in oil on both sides. Remove meat, saute onions and celery for 3 minutes, adding additional olive oil if required to prevent vegetables from sticking. Return meat to the pan, add stewed tomatoes, chili pepper, salt, pepper and any leftover marinade. Bring to a boil, reduce heat to simmer and cover. Simmer for 2 1/2 hours or until meat is very tender. Add lemon juice and simmer for 10 more minutes.

Serve over rice with a glass of Pretty-Smith Cabernet Sauvignon.