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Gold Medal Wine Club
Impersonating:
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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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

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

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
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. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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