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Braised Beef Short Ribs

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....

Author: Walter Manzke

Red Wine Braised Chicken with Chorizo and Chickpeas

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Author: Mindy Fox

Oranges in Red Wine

Author: Gina Marie Miraglia Eriquez

Cabernet Braised Short Ribs with Gorgonzola Polenta and Mixed Herb Gremolata

The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe...

Author: Jill Silverman Hough

Tuscan Porterhouse Steak with Red Wine Peppercorn Jus

A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located...

Author: Kay Chun

Boeuf Bourguignon

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to...

Napa Valley Cabernet Burgers

Author: James McNair

Rabbit étouffée with Baked Cheese Grits

This slow braised rabbit gets a touch of acidity from a tomato sauce.