Wednesday, November 5, 2008

Pairing Recommendation for our 2006 Eaglepoint Ranch Petite Sirah

Greetings from the kitchen of Purple Teeth Cellars!

We are happy to report that we have created our 1st recipe that specifically pairs with the Purple Teeth Cellars 2006 Eaglepoint Ranch Petite Sirah! This happens to be a red meat option, but we are working to come up with options for other courses, including a couple of vegan-friendly options.

You are probably asking why we like this pairing, right? The simple answer is that it tastes awesome. The longer answer has to do with the Petite Sirah being a big and bold wine. It needs something hearty to go with it, which begs for a main ingredient that has some real richness - in this case, some fat on the meat. This will not win any healthy food awards, but we think you will be happy anyway.

All of this leads to short ribs being our red meat choice to service with our Petite Sirah. We hope that you enjoy this pairing as much as we did when we served this earlier this week!

And of course if you have questions or feedback on this recipe or anything else, please use the 'Contact Us' link on the Purple Teeth Cellars homepage or find us on Facebook.

Braised Short Ribs with Cocoa Powder, Assorted Spices and Scallions

Yield: 4 servings
Preparation time: 45 minutes
Cooking time: 3 hours 15 minutes

4 pounds well-marbled beef short ribs, cut 2 inches thick and preferably with the bone
2 cups vegetable stock
1/2 cup soy sauce
Zest and juice of 1 orange
1 ½ teaspoons ketchup
3 ½ teaspoons Chinese five-spice powder
2 ½ tablespoons dark-brown sugar
2 teaspoons unsweetened cocoa powder
1 sweet onion, sliced quarter-length
1 bunch of scallions, chopped
½ teaspoon mint leaves, lightly chopped (chocolate mint leaves, if possible)
1 teaspoon fresh thyme leaves

• Preheat the oven to 325 degrees. Place the short ribs in an ovenproof casserole just big enough to fit them snugly.

• In a mixing bowl, whisk together the vegetable stock, soy sauce, orange zest, orange juice, ketchup, five-spice powder, brown sugar, cocoa powder, onion, scallions, mint leaves and thyme. Pour the mixture over the short ribs.

• Cover the baking container (make sure it’s a tight fitting lid or else, use foil) and transfer to the oven. Bake for 2 ½ to 3 hours (depending on the size of the ribs). The meat should be falling off the bone and give little resistance when pressed with a fork. It’s recommended that you check the pot at 2 hours to see how the braising is going as every oven is different. Uncover and return to the oven to allow the juices to thicken, about 15 minutes more.

• Transfer the ribs to a plate and carefully pour the braising liquid into a large glass measuring cup. Allow it to sit for 5 minutes so the fat will rise to the top. Using a small ladle or cup, skim off the fat.

• Serve the ribs with a few spoonfuls of sauce drizzled over the top. Note that this dish in its entirety can be made the day before, which will allow all of the fat to rise to the top and make it real easy to scoop out. If making ahead of time, pour the defatted sauce back over the ribs and cover the dish with foil. Reheat for 20 minutes before serving.

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posted by Jill B. @ 2:08 PM        1 Comments


At November 13, 2008 at 2:13 PM , Anonymous Anonymous said...

The short rib recipe is making my mouth water!!....


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