although the recipe is simple you do need about four hours to prepare (active time is only about half an hour, at most). i didn't use cabernet since i had an open bottle of pinot noir but it worked out fine. rupert was my assistant for step 4; with his help i didn't make much of a mess and we managed to limit the amount of fat that went into the sauce.
because you discard the vegetables that cook with the meat, i made a side-dish of broccoflower "steak," a simplified version of this cauliflower steak recipe. super yummy. i guess you could braise or roast some extra carrots, celery, and onion and pour the sauce over them.
the israeli couscous turned out better this time, i think because i used a richer chicken stock (which i made yesterday) instead of the usual packaged chicken stock from TJ's. it also went really well with the meat and sauce. i definitely recommend making accompaniments that are not heavily seasoned and can take on the flavor of the short ribs.