Recipes

The "Pretty" Recipe Series was created by Lisa Pretty, winemaker/owner of Pretty-Smith Vineyards & Winery. Each recipe was developed with the perfect pairing of food and wine in mind.

Pretty Spicy Beef Ribs
Pretty Grilled Beef
Pretty Grilled Vegetables
Pretty Lemon Caper Fish
Pretty Roasted Chicken
Pretty Tandoori Chicken
Pretty Teriyaki
Pretty Thai Satay

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.