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Mr. B Cabernet Sauvignon

This is Cabernet the way it should be, unhurried and unapologetic. Dark fruit arrives first: blackcurrant, plum, a suggestion of black cherry that's ripe but never jammy. Then the structure asserts itself, firm tannins that give the wine its backbone without roughness. A note of cedar and a faint earthiness underneath, like forest floor after rain. There's depth here that rewards attention.

It's the kind of wine that opens up over the course of an evening, getting better as the night does.

Black Currant
Dark Cherry
Mr. B Cabernet Sauvignon

Slow-Braised Short Ribs with Corn Polenta

Fall-off-the-bone short ribs braised low and slow until deeply rich and tender, served over sweet, creamy corn polenta. Mr. B's Cabernet Sauvignon brings dark fruit, full body, and just enough structure to hold its own against every luxurious bite.

Ingredients

  • Bone-in beef short ribs
  • Salt and pepper
  • Olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine
  • 2 cups beef broth
  • Fresh thyme and rosemary
  • 2 cups polenta
  • 4 cups water or broth
  • 1 cup fresh or frozen corn kernels
  • Butter and parmesan for polenta

Steps

  1. Season ribs generously with salt and pepper. Sear in olive oil over high heat until browned on all sides.
  2. Remove ribs. Sauté onion and garlic in the same pot.
  3. Add wine and scrape up any browned bits. Add broth and herbs.
  4. Return ribs to pot, cover, and braise in a 325°F (160°C) oven for 3–3.5 hours.
  5. Cook polenta according to package directions, stirring in corn, butter, and parmesan.
  6. Serve ribs over polenta with braising liquid spooned over the top.
Image Recipe
Slow-Braised Short Ribs with Corn Polenta
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Mr. B Cabernet Sauvignon 750ml

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