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News from Lawer Family Winery


Calistoga, CA
betsy@lawerfamily wines.com
Hello A

There's something about the the smell of braising meat and vegetables
that makes the chilly weather more enjoyable.  


Right now I've got a braising craving and there is no better solution than
to place a few select ingredients in to a pot and turing on the flame... 


...and allowing the flavors and aromas to develop over time.

Here's a great dish to pair with the Hooker Syrah


Braised Short Ribs.    For this recipe, I combined two recipes into one; both Ming Tsai and  The Canal House had renditions that I thought looked delicious, so I took the best of both and made my own version with what was in the refrigerator.

Regardless, each called for red wine and our Hooker Syrah served to
be a perfect pairing.

And here's the recipe:

braising meat and vegetables
Braised Short Ribs, recipe adapted from Ming Tsai and The
Canal House.

-       1 cup all-purpose flour

-       1 tablespoon chili powder

-       6 single-rib short ribs or 3 double-ribs

-       Kosher salt and freshly ground black pepper

-       3 tablespoons vegetable oil

-       2 onions, cut into 1-inch dice

-       2 tablespoons minced garlic

-       1 pound bag of carrot nubs

-       6 celery stalks, split lengthwise and halved

-       1 large sweet potato, cut into 2-inch dice

-       1 large celeriac, cut into 2-inch pieces

-       Handful fresh parsley leaves chopped

-       2 tablespoons soy sauce

-       1 tablespoon red wine vinegar

-       2 cups water or chicken stock

-       1 cup Hooker Syrah


1.     Preheat the oven to 300 degrees.  

2.     Season the ribs with salt and pepper and dredge them in the
flour and chili powder.  

3.     Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of oil to coat the bottom and brown the ribs, about 8
minutes. Set the ribs aside.  

4.     Add the remaining oil to the heated pot, along with the onions
and garlic to sauté on medium, about 3 minutes. Add the carrots,
celery, sweet potato, celeriac, and parsley, seasoning with salt and
pepper. Add the ribs, soy sauce, red wine vinegar, and the water or
chicken stock and wine to cover the ingredients. Bring it to a simmer
over medium heat, cover and cook over medium-low heat until a pairing
knife passes through the meat easily, about 3 hours. Transfer the ribs
and vegetables to a large bowl and serve.


As is mentioned by chefs and home cooks alike, cook with wine you
enjoy drinking. And with this dish, our Syrah certainly proved to
compliment the meal nicely. Enjoy!

Betsy & David Lawer
Lawer Family Winery

P.S. You can still get our Winery Direct Pricing at 

www.LawerFamilyWineShop.com. Save by ordering from the winery 




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