4 short ribs (or chuck roast)
1 bay leaf
1 750-ml bottle Cellardoor Prince Valiant wine
1/4 cup Cellardoor Traditional Balsamic Vinegar
1 red onion, sliced
3 cloves garlic, roughly smashed
1 dutch oven (or oven-safe pot with tight-fitting lid)
Preheat oven to 350 degrees F.
Season meat on all sides with salt and pepper. In a heavy-bottomed pot, brown all sides of the meat. Do it in batches if necessary. Once meat has been evenly browned, remove from pot.
Add onions and garlic to pot and saute until aromatic. Add 1 cup wine, deglazing the pot with a wooden spoon, making sure to scrape up any browned bits. Add meat back to pot, adding wine so that it covers up to inch of the top of the meat. Put a snug fitting lid on the pot and place in 350 degree oven for 3 1/2 hours or until meat is fork tender and falling from the bone.
Remove meat from pot. Skim fat from sauce and add balsamic to sauce. Taste the sauce at this point and add salt and pepper to taste if necessary. Shred or slice the meat and return it to the sauce. Serve.