Long Bone Short Ribs with Chinook Merlot Gravy and Rosemary White Beans
Serves 6

I love the awesome look of this big bone lying across the plate – some of our cooks referred to these as Flintstone bones. But of course you could use the short cut or English cut short ribs instead. This is a great rib-sticking dish for our long gray drizzly winters.

My friends, Kay and Clay who own Chinook Winery in Prosser, Washington make great Merlot, and it’s a tradition in our house to drink and cook with it when we make this dish. Of course, another Merlot will do if you can’t get Chinook.

This recipe takes a long time to cook, but can easily made the day before and reheated before serving

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