Pair with Boatman Zinfandel
1. Cut ribs into smaller pieces and season generously with salt and pepper. Refrigerate 4 to 6 hours or overnight
2. Arrange ribs bone-side down in roasting pan and roast at 475 degrees until lightly browned
3. Meanwhile, sauté onions in olive oil in large skillet over medium heat until lightlycolored. Add leeks and carrot and cook until slightly softened. Add tomatoes, garlic, thyme, parsley and bay leaves and sauté 2 minutes more
4. Spread vegetables in roasting pan. Arrange ribs on top of vegetables, bone-side up
5. Add wine and enough hot stock to barely cover ribs. Cover pan tightly with foil and place inoven. When braise begins to simmer, after about 20 minutes, loosen foil and reduce heat to 350 degrees
6. When they are tender, uncover ribs. Turn them again so that bone side is down
7. Pour off and reserve braising juices. Raise heat to 450 degrees and return ribs to oven for browning
8. When they are beautifully glazed, remove from oven. Strain braising liquid into bowl, pressing down on solids to extract juices. Allow liquid to settle, then spoon out grease
9. Pour liquid back over ribs and reheat. Serve with Gremolata
1. Just before serving, mix parsley, zest and garlic and scatter over short ribs. One of our favorite recipes (from Chez Panisse Cafe Cookbook)- MV
Spicy, rich zinfandels. Try it with Pagani Ranch or Boatman.
Recipe provided by Chief Executive Officer, Mark Vernon, who has been with Ridge since 1998. A native Californian, Mark grew up in Palo Alto and became passionate about fine wine as a young adult. He will always remember his first trip up Monte Bello Road to taste wine at Ridge. Mark lives in Cloverdale with his wife, Dianne, and their son, Gage.