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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

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Platinum
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Braised Beef Short Ribs with Smoked Bacon Parsnip Gratin & Rich Cabernet Sauce

GMWC


Ingredients

Serves six

6 each bone-in large short ribs 10 ounces each
1/2 cup vegetable oil
1/4 cup flour
1 small onion diced
1 small carrot diced
1 stalk celery diced
1 stick fresh thyme
1 stick fresh rosemary
1 bay leaf
1 cup Vina Robles Cabernet Sauvignon
2 cloves fresh garlic smashed
4 peppercorns
2 cups beef broth or good demi glace


Instructions

Make The Ribs:
In a large dutch oven sear the ribs in the oil and remove when all sides are dark brown and reserve. Add the vegetables & cook until golden & tender 5-minutes. Add the flour & cook for additional 5 minutes to form a thick paste. Add the wine & stock. Add the herbs. Add the reserved short ribs & bring to a simmer. Cover & cook slowly for 1 hour. The ribs should be tender. Remove from the pot & keep in a covered pan.

Make The Sauce:
Bring the cooking liquid to a good boil & skim the fats & foam. Reduce until desired consistency. Strain through a fine strainer. Taste & season with salt & pepper. Add a good spoon of cold whole butter.

For The Parsnip Gratin:
2 pounds parsnips peeled and cut into large chunks 2 tablespoons butter 1 medium onion diced 3 slices of smoked bacon cut into 1 inch pieces Salt & pepper to taste
Method:
Melt the butter in a medium sauce pot. Add the bacon and saut� till crispy. Add the diced parsnips & slowly cook until light & golden. Add a bit of water every few minutes to prevent scalding or coloration. The process is slow, as we want to just perfectly melt the parsnips. Season with salt & pepper, taste & reserve. You can serve this with a variety of seasonal fresh vegetables; carrots, pearl onions, green beans or ripe tomatoes in olive oil.

To the plate:
Place a portion of the parsnips in a large deep bowl. Place a braised rib on top. Scatter with fresh vegetables, tomatoes with olive oil, sea salt and a good two ounces of the strained cooking reduction. Serve with Vina Robles 2002 Cabernet Sauvignon and get ready for a special treat.

About The Chef Thomas Moran established Forsythia, a "New American-Parisian Cafe" in New Milford, Connecticut in 2005. His career spans fine restaurants across the United States, including Shutters on The Beach in Santa Monica and the Four Seasons Hotel in Chicago. He has also been a featured chef at the James Beard House.



    Suggested Pairings

  1. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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