Questions? Call Us!
(707) 967-2657
Ingredients:
PAIRING RECIPE:
Braised and Grilled Short Ribs
with creamy corn, charred romaine & dried tomato
6 BONE-IN SHORT RIBS
1 LG. CARROT, DICED
1 CELERY STALK, DICED
1 LG. YELLOW ONION, DICED
3 GARLIC CLOVES, SLICED
6 C. VEAL STOCK (MAY SUBSTITUTE BEEF BROTH)
2 T. ALL-PURPOSE FLOUR
1 C. TOMATO PUREE
1 BAY LEAF
½ BUNCH FRESH THYME
2 T. GHEE (clarified brown butter) or substitute olive oil
4 OZ. CHERRY TOMATOES
1 T. OLIVE OIL
4 C. FRESH CORN (removed from cob)
2 T. BUTTER, UNSALTED
½ C. CREAM
1 ROMAINE LETTUCE HEAD
1 T. OLIVE OIL
2 t. BALSAMIC VINEGAR
Directions:
-
SHORT RIBS & SAUCE: Preheat oven to 250°. Season ribs with salt and pepper. In a dutch oven, sear in brown butter over medium-high heat until browned on all sides. Do not crowd pan (2 ribs at a time). Remove ribs and reserve. Add onions, carrots, celery and garlic, and begin to caramelize over medium-high heat. Lower temp to medium, add flour to make a roux. Cook for 2 minutes. Add tomato puree and cook 7 minutes until tomato begins to caramelize. Add veal stock, bay leaf and thyme, bring to a boil. Reduce to a simmer and add ribs back to the liquid. Cover and place in 250˚ oven for 3-4 hours, or until tender. Remove ribs from liquid, let cool. Strain liquid and reserve this sauce.
-
DRIED TOMATOES: Toss cherry tomatoes in 1T. olive oil, season with salt. On a cookie sheet, cook tomatoes in 250˚ oven until dried but not burned, approx. 2 hours.
-
CREAMY CORN: In a sauce pan over medium heat, add butter and corn. Cook until corn begins to soften, approx. 2-3 minutes. Remove ½ of the corn and reserve. Add cream to the remaining corn, bring to a boil then reduce to a simmer cooking for 2-3 minutes or until cream is reduced by half. Blend this mixture and strain. Add remaining corn to the creamed corn. Reserve.
-
CHARRED ROMAINE: Cut romaine heads in half and rub with 1T. olive oil and 2t. balsamic vinegar. On a grill, sear romaine on all sides until charred but not burned, approx. 2-3 minutes on each side. Reserve.
-
FINISH AND SERVE: Warm short ribs on the grill. Bring sauce to simmer. To serve, place short ribs on top of creamed corn, garnish with charred romaine, dried tomatoes and sauce.
93 POINTS "Ultrarich and multiflavored, with a range of deep, baked berry notes. Intense and focused, balanced and persistent, this ends with touches of red and black licorice and subtle, grainy earth accents and tannins." -James Laube, Wine Spectator
91 POINTS -Antonio Galloni, The Wine Advocate
90 POINTS -Stephen Tanzer
So much of the identity of our “Kathryn Hall” Cabernet Sauvignon is achieved during the blending process. This flagship cuvee must embody the stylistic and qualitative intentions of our winegrowing and winemaking efforts. The soul of the blend is always comprised of our most concentrated and expressive fruit—typically from our Sacrashe vineyard. With fi ve unique vineyard estates and many premier grower partners throughout Napa Valley available to me, I have an amazingly broad spectrum of excellent fruit to interweave into a consummate, voluminous blend.
| Vintage: | 2009 |
| Varietal: | Cabernet Sauvignon |
| Appellation: | Napa Valley |