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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Wine Braised Short Ribs

Bill Cooper

Serves 4

  • 2 Tbsp. vegetable oil

  • 2 1⁄2 lbs. boneless short ribs

  • Flour for dredging

  • Salt and pepper

  • 2 Tbsp. unsalted butter

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery rib, finely chopped

  • 2 Tbsp. tomato paste

  • 2 Tbsp. flour

  • 750 ml. dry red wine

  • 2 c. chicken stock

Preheat oven to 300 degrees; place rack in lower third. Salt and pepper meat. Dredge in flour; shake off excess. Heat oil in 5-quart Dutch oven and brown meat. Remove; discard cooking oil. Melt butter in Dutch oven. Add onion, carrot, and celery. Cook until lightly browned, stirring frequently. Add tomato paste, then 2 Tbsp. flour; cook 1 minute, stirring. Add wine and chicken stock, stirring to loosen browned bits. Return meat to Dutch oven; stir to cover in liquid. Cover and braise in oven 2 to 2 1⁄2 hours, turning meat twice, until tender. Remove meat and tent with foil to keep warm. Strain solids from sauce; skim off fat. Return liquid to Dutch oven; boil until reduced to 2 cups. Return meat to sauce and simmer until heated through.

Accompany with Cooper-Garrod Cabernet Sauvignon