Red wine, tomatoes and mushrooms are a classic trio for braising beef, and there's no cut more suited to this treatment than beefy short ribs. There's something wonderfully satisfying about the way the spice-infused red wine permeates the beefy ribs and provides a backdrop for the earthy porcini mushrooms and fresh piney taste of rosemary.
Look for a big red wine that can hold its own but without too much tannin or bitterness. Good choices are Shiraz, Syrah, Zinfandel and a Rhone blend.
Sefve with mashed potatoes flecked with fresh chopped parsley.
From "All About Braising" by Molly Stevens