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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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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. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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