You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
Last Call
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Nadia Winery
Santa Barbara Highlands Vineyard

$7.99

Was $16.00
Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Membership Rewards

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 Cinnamon Short Ribs

Von Holt


Ingredients

12-16 short ribs, ‘short cut”
or 8-10 regular cut beef short ribs
1 gallon apple juice/cider
1/2 cup honey
1/4 cup whole black peppercorns
6 cloves garlic, smashed
3 bay leaves
2 cinnamon sticks
1 Tbs. red pepper flakes
1 Tbs. ground cinnamon
1 tsp. ground nutmeg
salt & pepper
olive oil


Instructions

In a large bowl, mix together all ingredients and pour over short ribs; marinate overnight in a large bag, pot, bowl, or baking vessel. Next Day: preheat oven to 350 degrees. When ready, remove short ribs from marinade and pat dry (save marinade - do not discard); season generously with salt and pepper. Place a roasting pan over two stone burners (or do this in batches in a saute pan) and turn heat on to high; add olive oil to lightly coat bottom of pan and begin adding each short rib; brown on each side (about 4 minutes per side) until all ribs are browned. Add reserved marinade to the pan and bring to a boil on stove top; once boiling, remove roasting pan from stove and tent with foil; place pan in oven for about 4-6 hours, checking often. Remove the ribs from the pan and allow to cool slightly before serving. Enjoy!



    Suggested Pairings

  1. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
Close