It is not a mystery why January is National Slow Cooking month. Staying out of the cold and cuddling up at home in cozy stay-at-home clothes while watching a show or rereading your favorite book, with the aromas of dinner slowly fill your house. There is nothing like it!

With winter in full swing, we are going to take full advantage of the slow cooking season by recommending one of our favorites, the 2016 Cabernet Sauvignon, Classic Cuvée paired with Red Wine Braised Short Rib Pasta. The full-bodied flavors of the cabernet sauvignon compliment this complex and hearty pasta dish.

We invite you to visit the website of Tieghan Gerard to see the recipe for Slow Cooker Red Wine Braised Short Rib Pasta by Tieghan Gerard, from “Half Baked Harvest”

“This Slow Cooker Red Wine Braised Short Rib Pasta is best for cold winter nights. Slow-cooked short ribs or chicken braised in a rich, garlicky, red wine/tomato/bacon sauce. The beef is then shredded and tossed with your favorite cut of pasta. If there is one cozy winter meal you need to be making, it is this simple short rib pasta. It is the simplest dinner to put together, but feels fancy, festive, and most importantly? It’s truly delicious.”


  • 4 slices thick-cut bacon, chopped
  • 4-5 pounds bone-in beef short ribs, chicken breast, or thighs
  • kosher salt and black pepper
  • 2 medium yellow onions, chopped
  • 8 cloves garlic, chopped or grated
  • 2 cups dry red wine, such as Cabernet Sauvignon
  • 2 (6 ounce) cans tomato paste
  • 1 teaspoon ground allspice
  • 2 bay leaves
  • 1 parmesan rind, plus parmesan, for serving
  • 1 pound dry pasta any cut
  • fresh basil or parsley, for serving

Slow Cooker

  1. In the bowl of your slow cooker, combine wine, 2 cups water, tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper.
  2. Season short ribs or chicken with salt and pepper. In a large skillet, cook bacon until crisp. Remove from skillet, drain excess grease. Add bacon to slow cooker. Going back to same skillet, sear ribs on both sides over medium-high heat. Transfer ribs to slow cooker. Gently toss everything to combine. Add parmesan rind. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
  3. Just before serving, bring a large pot of salted water to a boil. Boil pasta according to package directions, until al dente. Reserve 1 cup cooking water, then drain