Friday, March 21, 2014

Weekend Wino: Stage's Leap Cabernet Sauvignon & Braised Beef Ribs

Its the weekend again!  Time to pick out a special bottle of wine to ring-in your days off and savor the fresh Spring air!  We have once again been working with Wine Chateau to 'uncork life' and taste luxury. 

This week I've had the pleasure of tasting Stag's Leap Cabernet Sauvignon from Napa Valley!  This medium bodied wine has a blend of fruit (berries and plums), mint and cloves-making it easy to drink alone or with food.  Anyone who enjoys a nice red with dinner will not be disappointed by what Stag's Leap has produced!

According to Wine Chateau's website- this wine can be stored for up to ten years!  A great collector's item! 

THE WINE: Stag's Leap Wine Cellars Cabernet Sauvignon Artemis 2011

Wine Advocate gave this wine 91 points!

Fun Fact: The main house at Stag's Leap Vineyard is a large stone manor and was a retreat in the early to mid 20th Century.  It was used by bootleggers, gangsters, gypsies and its thought a few ghosts have made themselves a home there.

Other types of dishes that would work with the Masi: This wine is very easy to drink and could be paired with something as light as fish or as heavy as steak.

Braised Beef Ribs with Red Wine
Serves 4

4 lbs. Beef Ribs
2 cups beef stock
2 cups red wine
1 cup chopped yellow onion
1 cup chopped celery
3 strips bacon
4 Tablespoons butter

Dry Rub:
1/2 cup Tony Chachere's Creole Seasoning
2 Tablespoons kosher salt
1 teaspoon chili powder
1/4 teaspoon thyme

Trim any excess fat off of ribs.  Mix dry rub together and rub all over ribs.  Let sit.  In the meantime, cut up
bacon into pieces, then add to Dutch oven over med-high heat cooking until all the fat is cooked out.  Remove bacon, set aside for later use.  Add butter and allow to melt.  As soon as the butter is melted, sear the ribs, one at a time in the liquid.  Remove ribs from Dutch oven and set aside.

Add onion and celery to Dutch oven.  Cook until softened.  Add stock, wine and bacon.  Add ribs.  Cover and slow cook in 250 degree Fahrenheit oven for 4 hours. Uncover and turn heat up to 400 degrees for 30 minutes prior to serving.  Meat should be pulling away from the bones.

You will be tempted to add BBQ sauce, but PLEASE try it without!  They are amazing as-is!  Be sure to handle carefully when removing ribs from Dutch oven as they will be tempted to fall apart.  Get a good grip with your favorite pair of tongs and you'll be in great shape!

Serve over buttered grits and carrots.


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