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Signature Series Artisan Recipe - November 2013

This is definitely a comfort food.  Serve it over pasta or mashed potatoes, with warm bread for a hearty meal.  The meat just melts in your mouth and when you pair it with this month's Signature Series selection, it will be a meal to remember.
Briased Short Ribs 

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Braised Short Ribs

Ingredients:
• 4 lbs short ribs, rubbed with salt and freshly ground black pepper
• 2 Tbsp olive oil
• 1 cup celery, chopped
• 1 medium yellow onion, peeled and chopped
• 2 carrots, sliced
• 3 cloves garlic, peeled
• 2 shallots, peeled and chopped
• 1 Tbsp parsley, chopped
• 1 Tbsp all-purpose flour
• 2-1/2 cups beef stock
• 1-1/2 cups red wine
• 2 bay leaves
• 1/2 tsp dried thyme, whole leaf
• salt, to taste
• pepper, to taste

Preparation:
Brown the short ribs in olive oil. You will need to do this in about 3 batches.

Put the short ribs in a 6-to-8 quart heavy stove-top pot. Leave the oil in the frying pan and sauté the celery, onion, carrots, garlic, shallots and parsley. When the onions are translucent, add the flour and stir in well. Sauté a few minutes longer and then add the beef stock, red wine, bay leaves and thyme, along with the short ribs.

Simmer partially covered for 2 hours, or until tender. Stir occasionally.  Salt and pepper to taste.

Serves 2.

This months' Signature Series wines:
• Stolpman Vineyards 2010 Stolpman Vineyards Syrah
• Ehlers Estate 2010 Merlot, Napa Valley, St. Helena
• Los Robles Winery 2010 Providence, Ventura County (red blend)
• Fields Family Wines 2009 Mount Veeder, Napa Valley Cabernet Sauvignon

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October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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