This month’s recipe is a good one for cold weather.  You can prepare the whole meal, which can be done over a period of 2 or 3 days, or just the parts you wish!  Together, it’s a meal that will satisfy a winter’s appetite!

The turkey is always a comfort food traiditon at Thanksgiving, but now what about Christmas Dinner?  Ham is getting a bit timeworn, and not everyone likes duck. How about trying a regal standing rib roast this year for a scintillatingly delicious change.  This month we’re featuring a spectacular  holiday menu built around that magnificent cut of beef.  We’ve included suggested wine pairings, selected from some of our favorite Texas Wines.  Brennan Vineyards in Comanche, Texas, make one of the two best viogniers in Texas.  (If you can’t find it, you may choose the other best viognier from McPherson Cellars.)  Kim McPherson’s big, bold Cabernet Sauvignon is the perfect match to the roast beef.  Alphonse Dotson and his wife Martha, owners of the Certenberg vineyards in Voca,Texas,  have just released the first wine under their Dotson-Certenberg label.  It’s an outstanding muscat canelli dessert wine.  You’ll find it in many wine shops and at Spec’s liquor stores.  It’s a must for the holiday season!  Enjoy!

My husband Roger and I both love slow-braised short ribs when the weather turns chilly.  This is a dish that requires a long cooking time, so it’s not one for a work day, but will make a perfect Saturday evening dinner. I’ve included some suggested wine pairings to make this a really special meal.