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Estate Cabernet and Short Ribs With Coffee Cocoa Sauce
January 6, 2011 by Colleen
Filed under Blog, Wine & Recipe of The Month
Happy New Year! All of us at Goosecross wish you a happy and healthy 2011!
On these cold winter days we always turn to comfort food – the kind that warms us from the inside. Colleen developed the recipe for these slow-cooked short ribs to warm your kitchen and your heart. The fork-tender short ribs with their deep, smoky flavors, ancho chiles and rich cocoa sauce paired with a glass of our rich, fruity Napa Valley Estate Cabernet Sauvignon are all you need to chase away the winter chill.
Ingredients:
2 dried ancho chiles, stemmed, seeded
1-1/2 cup boiling water
1 small onion, quartered
2 cloves garlic, quartered
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1 tablespoon maple syrup
1 tablespoon cocoa powder
1 tablespoon lime juice
1-1/2 teaspoons salt
3-1/2 pounds beef short ribs
1/2 teaspoon black pepper
1 teaspoon olive oil
1/4 cup brewed dark roast coffee
Directions:
Preheat oven to 350 degrees F. Soak the ancho chiles in the hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Reserve the soaking liquid for braising.
In a food processor, chop the ancho chiles, onion, garlic, chipotle chiles with sauce, syrup, cocoa, lime juice, and 1/2 teaspoon salt.
Pat the ribs dry and sprinkle with the pepper and the remaining salt. Heat the oil in a large, deep skillet over medium-high heat. Brown the ribs on all sides then remove to a plate.
Turn the heat down to medium-low, then carefully add the chile puree to the skillet and cook stirring, 5 minutes. Add the reserved chile soaking liquid and coffee and bring to a boil.
Return ribs to skillet, the liquid should come about half way up the sides of the meat. Cover tightly and braise in oven until very tender, 3 hours. Serve ribs over polenta.
Basic Polenta
4 cups water
1 cup polenta
1 teaspoon salt
2 tablespoons butter
Directions: In a medium saucepan, bring the water and salt to a boil. Gradually add polenta, stirring constantly until thickened, about 20 minutes. Blend in the butter. Serve with short ribs.
Serves 4
Discover more great recipes in Colleen’s Kitchen
Purchase the 2007 Goosecross Estate Cabernet Sauvignon in our online store.
NVWR® 82 – Sherry Wine
April 7, 2009 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
In episode 80, we took a look at some of the most popular styles of sweet wine. Today, we delve into the delicious world of sherry in particular. Relax, pour yourself a glass of sherry and enjoy!
Each of these podcasts regarding sweet wines will be released, on a weekly basis, until the series is complete. Complete text is available at goosecross.com (see: Education)
NVWR® 80 – Sweet and Fortified Wines: An Overview
March 24, 2009 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
In this episode, Nancy Hawks Miller, our Director of Education, takes a general look at the Byzantine and delicious world of sweet wines. We’ll follow up with additional episodes by breaking it down by category: Port, sherry, Madeira and botrytised wines.
Each of these will be released, on a weekly basis, until the series is complete. Complete text is available at goosecross.com
