Wanted to share with you one of my recipes for what I served at the Food & Wine Affair Event this weekend. These tasty short ribs where enjoyed at Windsor Vineyards Tasting Room in Healdsburg by event guests traveling from all over the US. If you are interested in the beautiful cookbook that my recipe was published in for this event click on this link. I also represented the food at Old World Winery with Espresso-Braised Duck Sandwiches with Citrus Slaw, click here for recipe.
Wild Mushroom & Juniper
Berry Short Ribs
4 Servings
8 Short Ribs, bone in (3 lbs)
1- 1 1/2 Tbsp Fine Sea Salt
2 tsp Ground Black Pepper
1. Sprinkle short ribs with salt and pepper.
2. Brown short ribs in a hot oily pan on all sides.
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1/2 Cup Small Diced Yellow Onion
1 Tbsp Chopped Fresh Garlic
1/2 Cup Chopped Wild Mushroom (Porcini, Black Trumpets and Funnel Chantrelles)
1 1/2 Cup Windsor Sonoma, Cabernet Sauvignon, Alexander Valley
1 Tbsp Chopped Fresh Garlic
1/2 Cup Chopped Wild Mushroom (Porcini, Black Trumpets and Funnel Chantrelles)
1 1/2 Cup Windsor Sonoma, Cabernet Sauvignon, Alexander Valley
1 1/2 Cup Water
2 Tbsp Whole Juniper Berries
1 Tbsp Whole All spice Berries
1 Tbsp Whole Black Pepper Corns
1 Tbsp Fresh Rosemary
2 Tbsp Whole Juniper Berries
1 Tbsp Whole All spice Berries
1 Tbsp Whole Black Pepper Corns
1 Tbsp Fresh Rosemary
2 Tbsp Tomato Paste
1/2 Cup Heavy Cream
1-2 tsp Fine Sea Salt
1. Sauté onion and garlic with mushroom.
2. Add with wine, water, spices, herbs, and tomato paste into onion mix.
3. Bring wine blend to a boil and then pour over short ribs in a greased oven safe pan.
4. Cover with foil and cook in 275 degrees Fahrenheit for 3 hours.
5. Strain liquid into a pan and simmer until reduced to half.
6. Add cream and taste off with salt.
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1/2 Cup Heavy Cream
1-2 tsp Fine Sea Salt
1. Sauté onion and garlic with mushroom.
2. Add with wine, water, spices, herbs, and tomato paste into onion mix.
3. Bring wine blend to a boil and then pour over short ribs in a greased oven safe pan.
4. Cover with foil and cook in 275 degrees Fahrenheit for 3 hours.
5. Strain liquid into a pan and simmer until reduced to half.
6. Add cream and taste off with salt.
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2 Cups Basmati Rice
1/4 Cup Wild Rice Blend
2 1/2 Cup Water
2 tsp Fine Sea Salt
1 Tbsp Paprika Powder
1/4 tsp Ground Black Pepper
1 Tbsp Chopped Fresh Garlic
1. Bring all ingredients to a boil, stir and cook under lid on lowest simmering point until water has evaporated after 15-20 minutes.
2. Set rice a side, in a warm spot but off direct heat with the lid on for another 10-20 minutes.
Enjoy your short ribs, sauce and rice with a crispy green salad and a glass of Windsor Sonoma, Cabernet Sauvignon from Alexander Valley.
1/4 Cup Wild Rice Blend
2 1/2 Cup Water
2 tsp Fine Sea Salt
1 Tbsp Paprika Powder
1/4 tsp Ground Black Pepper
1 Tbsp Chopped Fresh Garlic
1. Bring all ingredients to a boil, stir and cook under lid on lowest simmering point until water has evaporated after 15-20 minutes.
2. Set rice a side, in a warm spot but off direct heat with the lid on for another 10-20 minutes.
Enjoy your short ribs, sauce and rice with a crispy green salad and a glass of Windsor Sonoma, Cabernet Sauvignon from Alexander Valley.
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