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Gold Medal Wine Club
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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Maus Vineyard


Last Call
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard


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Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines


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Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia


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Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Estate Grown


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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



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


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. Testarossa
    2012 Pinot Noir
    Doctor’s Vineyard
    Santa Lucia Highlands


    93 - Pinot Report
    id: 2433