Cabernet-braised short rib and chanterelle cobbler
This typical dessert gets a savory makeover with braised short ribs and chanterelles. The recipe uses a blend of <a href="http://f52.co/1AAfIXZ">Columbia Winery</a>'s Cabernet Sauvignon and beef stock to braise the boneless short ribs in, which is then topped with fluffy thyme biscuits. A true fall comfort classic. Note: If chanterelles are hard to come by, you can substitute with porcini or shiitake mushrooms.
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