Cabernet Sauvignon Recipe
BISON/BEEF SHORT RIBS
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).
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Where to get your delicious, Calaveras Cabernet Sauvignon: Brice Station | Broll Mountain | Bunting | Chatom | Coppermine | Four Winds | Frog’s Tooth | Hatcher | Hovey | Ironstone | Milliaire | Stevenot | Tanner
CABERNET SAUVIGNON TASTING NOTES
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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