This recipe was provided by Chef Joel Lacitignola of Murphys Historic Hotel's Restaurant, located on Main Street in charming downtown Murphys. In this recipe, beef short ribs can be substituted for bison.

Cabernet Sauvignon recipe

Bison Short Ribs | Murphys Hotel Restaurant



10 3-rib bison short ribs
salt & pepper to taste
2 tbsp minced garlic
10 oz Calaveras Cabernet Sauvignon
2 16 oz cans fire roasted tomatoes, undrained
8 oz water
1/2 cup molasses
1/2 cup brown sugar


Season short ribs with salt & pepper. Sear (on medium heat) in olive oil until browned. Pull ribs from pan and place in an oven safe dish. Preheat oven to 350°F. In same pan add the garlic and sauté for 2 minutes. Deglaze the pan with the wine & garlic liquid. Reduce by half. Add fire roasted tomatoes and water to pan. Pour ingredients from pan evenly over the short ribs. Cover with foil.

Place in oven to cook at 350°F for 4 hours, or until tender. Remove ribs from dish & set aside. Pour remaining liquid from dish back into original pan and reduce by half once again. Put into food processor with the molasses & brown sugar and puree.

This is your house made BBQ sauce. Top short ribs with this sauce & fried onion strings (optional).

Back to Foodie Page for more delicious recipes featuring Calaveras wines.

If you liked this recipe, head back to the Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.

Where to get your delicious, Calaveras Cabernet Sauvignon:  Brice Station | Broll Mountain | BuntingChatom | Coppermine | Four Winds | Frog’s ToothHatcher | HoveyIronstone | MilliaireStevenot | Tanner


Full bodied, high acid and tannic, this varietal is very age-worth with complex notes of blackberry, leather, cedar and ripe cherry.


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