Concannon Wines- Good Enough to Sip and Stew

I must admit, I do love a good red wine.  For some occasions, I'll drink an beer or a rum and diet coke, but nothing comes close to a bottle of really good red wine.  I have been on a mission for BzzAgent.  I received some great coupons to try out Concannon Vineyards wine and it seemed like it was a mission made with me in mind.  I wanted to do more than just drink the wine (though I did my fair share of that) but I wanted to experience it through a dish that red wine plays a major role in. 

My husband and I have a love for short ribs so I found this recipe. for Concannon wine infused short ribs based on Ina Garten's recipe (she is a goddess in the kitchen).   I don't always follow recipes to the letter of the law so with this one you can give or take a few ingredients, depending on what you have on hand and what you like. 

I served the short ribs on top of polenta and with some roasted squash that a friend gave me.  I am still unsure as to what type of squash it was, but it roasted well and the kiddos loved it. 

Here are the short ribs, resting to come to room temperature before going in the oven. 

While my short ribs were roasted I chopped my veggies. Onion, celery, and leeks.

Off they go into the dutch oven.

And for the main attraction, Concannon Petite Sirah,

a beautiful wine that I will buy many times to come.

After the veggies cooked down in the wine and the short ribs browned a little in the oven,

I added them to my dutch oven.

While everything cooked away in the oven for several hours, I whipped up some creamy polenta.

When it came out of the oven.........

Deliciousness. 

Everyone else thought so also..........

So please if you happen to be looking for recipes, grab a bottle of Concannon and try this one,

it was magnificent!

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