Rhinestone Reserve Cabernet Short Ribs
ZD Wines Reserve Cabernet Sauvignon, Napa Valley
Chef Extraordinaires Robert deLeuze, Sheryl deLeuze, Kendra Gillette, Curtis Hecker
6 Boneless Short Ribs
1 Magnum ZD Cabernet Sauvignon
8 Shallots, diced
6 Celery Stalks, roughly chopped
32 oz. Unsalted Beef Stock
1 1/2 T. Wheat Flour
2 T. Grape Seed Oil
5 Cloves of Garlic
6 Carrots, roughly chopped
1 T. Tomato Paste
2 Sprigs Thyme
1 T. Unsaled Butter
Salt & Pepper
24 hours in advance, cover ribs in ZD Cabernet Sauvignon, Napa Valley in a glass bowl and refrigerate. Pour two glasses ZD Napa Valley Cabernet Sauvignon into wine glasses for the chef and assistant.
Pour remainder of the magnum into sauce pan and heat. As the wine heats up, light the vapor to burn off the alcohol. After the flame dies off, increase heat and continue boiling, reducing to half of original volume.
In a Dutch oven on the stove top, brown the ribs on all sides using the grape seed oil and set aside. In the same pan, sear the garlic, onions, celery, carrots in grape seed oil. Add tomoto paste, flour, butter and stir, browning slightly. Add the reduced wine, beef stock, and submerse the ribs. Place the Dutch oven in 325 degree oven for about three and one half hours. Remove and set aside the ribs. Strain the stock with a fine strainer and send the vegetables to the compost pile. Reduce the stock on the stove to preferred consistency and season with salt and pepper.
Serve the ribs over your favorite potato recipe and drizzle with the Rhinestone Sauce and serve with a bottle of ZD Wines Napa Valley Reserve Cabernet Sauvignon.