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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

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

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Casey Flat Braised Short Ribs

Casey Flat Ranch Vineyards


Ingredients

12 beef short ribs, bone-in (about 3 1/2 to 4 pounds)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
Salt and freshly ground pepper to taste
1/3 cup all-purpose flour
1/4 cop olive oil
4 shallots, quartered
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
3 cups port
3 cups beef or chicken broth
1 tablespoon tomato paste


Instructions

Preheat the oven to 350 degrees. Season the ribs with rosemary, salt and pepper by rubbing them into the meat of the ribs to adhere. Lightly coat each side of the ribs with flour, shaking off any excess flour.

Heat the olive oil in a large, deep, ovenproof skillet or Dutch oven over medium-high heat. Add the ribs and cook about 2 minutes on all sides, until brown, about 8 minutes total. Transfer the ribs to a plate and set aside. Add the shallots, carrots, and parsnips to the same skillet and cook and stir about 5 minutes, until tender and lightly brown.

With the vegetables still in it, deglaze the skillet by adding the port and cooking over medium-high heat 10 to 12 minutes, until the liquid has reduced by half. Add the broth and tomato paste and stir to mix thoroughly. Remove the skillet from the heat.

Return the ribs to the skillet, cover, and cook in the oven about 2 1/2 hours, until the meat is fork-tender and almost falling off the bone. Turn the ribs several times during the cooking process.

Transfer the cooked ribs and the shallots, carrots, and parsnips to a plate (reserve the pan juices); cover and keep warm. Place the skillet with its juices over medium-high heat and boil to reduce the liquid by about two-thirds. The liquid will become thick, almost like a glaze. Spoon the glaze over the ribs and the shallots, carrots, and parsnips (you can add the ribs and vegetables back to the pan for a few minutes if they need to be warmed).



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