The kind of cooking that makes cold evenings something to look forward to.

Picture it: a crackling fireplace, a perfect red in your glass and something rich simmering away on the stove. This is winter dining done right. Slow-braised beef short ribs fit the brief perfectly – meltingly tender, rich with flavour and absolutely begging to be paired with a full glass of our ruby red Seaward Cabernet Sauvignon.

This wine seems to understand exactly what it’s up against. Ripe blackcurrant and blackberry notes mirror the caramelised edges of the meat, while hints of cedar spice bridge the two together. The Cabernet Sauvignon’s medium to full body and lively balance bring lift to the dish’s intensity, keeping every bite (and sip) as satisfying as the last. Unhurried, comforting and just the right amount of decadent.

Serve with your choice of mashed potato or creamy polenta, scattered with a fresh, minted gremolata.

Seaward Cabernet Sauvignon with Slow Braised Beef Short Ribs

Ingredients: (serves 4)

45 ml (3 tablespoons) olive oil
4 medium lamb shanks (whole)
salt & pepper, to taste
1 large white onion, diced
3 garlic cloves, finely sliced
salt and freshly ground black pepper, to taste
250 ml (1 cup) red wine
1 x 400 g can chopped tomatoes
30 ml (2 tablespoons) tomato paste
5 ml smoked paprika (or regular paprika)
375-500 ml (1,5-2 cups) beef stock
4 sprigs rosemary, leaves chopped (stalks discarded)
1 bay leaf

For the gremolata:

a handful fresh mint leaves, finely chopped
a handful fresh parsley, finely chopped
finely grated zest of 1 lemon
1 garlic clove, finely grated (optional)

Method:

Prepare the shanks: Preheat oven to 160°C. Heat the oil in a 26-28cm low casserole (oven safe, with lid) over medium-high heat. Brown the shanks on both sides, seasoning with salt & pepper, then remove from the pot and set aside. Add the chopped onion to the pot and fry over medium heat until softened, then add the garlic and cook for one minute. Add the wine, chopped tomatoes, paste and paprika, stirring wel. Add half the stock and bay leaf, stir, and return the shanks to the liquid. If the pot can take more liquid at this stage (depending on the size of the shanks and the pot), add the remaining stock. Bring to a simmer, then cover the pot with a lid and transfer to the oven. Cook for 3 hours, or until the meat is tender enough to easily come from the bone. Serve warm with your choice of mashed potatoes, soft polenta, pap or rice, scattered with gremolata.

Prepare the gremolata: Mix all the ingredients together in a small mixing bowl. Serve with the cooked shanks. Tip:  It can be made a few hours in advance. Keep covered.