Ingredients

• 4-5lbs bone-in short ribs
• 2 cups chopped onions
• 2 tsp kosher salt,
• 1/2 tsp red pepper
• 1 1/2 cup our dry red wine
• vegetable oil
• 2 cups onion, diced
• 1 tsp dried mint
• 2 cups beef stock
• 2 tablespoons soy sauce
• 1-8 oz pack of spaghetti; already cooked and rinsed
• high-quality grated parmesan, to garnish

Directions

Over medium heat coat large sauce pan with oil and heat until hot. Add ribs fat side down and cook until browned on one side; then turn ribs. Add onions and cook until brown stirring often. Add mint, salt, wine, soy sauce and stock then stir. Cover and simmer for 1 1/2 to 2 hours. Remove from heat and let cool to room temp. Skim off any fat that forms on the top; and reheat to slight boil. Remove the meat and add spaghetti and heat until hot. Place spaghetti in large serving dish ring the ribs around the spaghetti. Pour remaining pot liquids over the spaghetti and sprinkle heavily with grated cheese.

Valentine’s Day would not be Valentine’s Day without Chocolate. And nothing pairs with this rich dark chocolate cake like our Cabernet Sauvignon!

Ingredients

For the Chocolate Cake

• ⅔ cup olive oil, plus more for the pan
• 1 cup (140 grams) all-purpose flour 
• ⅓ cup (40 grams) unsweetened cocoa powder 
• 2 teaspoons baking soda 
• ¼ teaspoon freshly grated or ground nutmeg
• Pinch of kosher salt 
• 2 large eggs 
• 1 ⅓ cups granulated sugar
• ¾ cup brewed coffee, at room temperature
• ½ cup Greek yogurt
• 1 teaspoon vanilla extract

For the Chocolate Ganache

• 5 ounces roughly chopped dark chocolate (not above 64% cacao) 
• 1 cup heavy cream 
• 1 tablespoon light corn syrup
• Pinch of salt

Directions

Make the cake

• Step 1 Preheat oven to 350°F. Brush bottom and sides of a 9-inch round cake pan with 1 3/4 to 2-inch high sides with olive oil. Line bottom of pan with a parchment paper round and lightly brush with oil.
• Step 2 In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil and whisk until smooth. Pour wet ingredients into dry ingredients and, using a whisk, mix batter until fully combined. Switch to a rubber spatula to scrape down sides of bowl and fold the batter a few more times to fully combine until flour is fully incorporated.
• Step 3 Pour batter into prepared cake pan; tap cake pan once on a work surface to release any bubbles. Bake cake until a cake tester inserted into center comes out clean, 30 to 35 minutes; let cool in pan. Run a small offset spatula or a table knife around edge of pan to release cake. Invert cake onto a plate and peel off parchment paper.

Meanwhile, make the chocolate ganache

• Step 1 Place chocolate in a medium mixing bowl; set aside. In a medium saucepan, combine cream, corn syrup, and salt; heat, stirring occasionally, until just starting to simmer and is warm to touch; pour cream mixture over chocolate and let stand for 1 minute. Whisk to create a smooth chocolate ganache; let stand at room temperature until ganache thickens into a shiny, pudding-like frosting, about 30 minutes. 
• Step 2 When ready to serve, spread ganache over top of cake and decorate with sprinkles, if desired. Cut slices with a knife dipped in warm water and wiped dry.