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
Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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

$72.00

Last Call
Garagiste
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.

Pinot and Juniper braised Beef Short Ribs with Chocolate Mint Slaw

Highfield


Ingredients

2 pints fresh water
4 cups of beef stock
6 large prime beef ribs
For the Pinot Marinade:
½ cup diced carrot
½ cup diced onion
½ cup diced leek
3 cloves garlic
¾ bottle Highfield Pinot Noir
1 fresh bay leaf
4 sprigs parsley
6 black peppercorns
10 juniper berries
¼ tsp cinnamon quill
1 small star anise
For the Slaw:
½ head of thinly sliced
cabbage, preferably Savoy
2 thinly sliced carrots
4 oz feta cheese crumbled
2 pinches chopped chocolate
6 mint leaves (or mint)
2 Tbsp shallot infused vinaigrette
2 Tbsp of aioli mayonnaise
Salt and pepper to taste


Instructions

To make marinade, place all ingredients in a pot and simmer for around 4 to 5 minutes to evaporate alcohol. Cool. Marinate ribs for 12 to 24 hours but no longer. When ready to prepare ribs, preheat oven to 150°C or (300 F). Season ribs, dust with flour and brown in a hot fry pan for 3 to 4 minutes until colored. Remove meat from pan and place in heavy casserole dish. Add the marinade and cover the ribs with fresh water and beef stock. Cover and braise in oven for 5 hours. Allow ribs to cool in liquid, once cool remove ribs and place half remaining braising liquid in a pot and reduce to a sauce consistency. Strain and set aside. With the other half of the liquid pour back in pot and use to reheat the ribs when required. Mix the ingredients together for the slaw. To serve bring braising liquid to a simmer add ribs to reheat. Place on top of your favorite creamy potato mash, pour over a table spoon of the rich sauce reduction and top with the crisp slaw. Enjoyed best with Highfield Pinot Noir and great friends.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
Close