RUTHERFORD CABERNET PAIRING – ASIAN BRAISED BEEF SHORT RIBS WITH COCONUT POLENTA
INGREDIENTS:
Serves 6-8
Short Ribs
5 Pounds bone-in beef short ribs
Chinese five-spice seasoning
Kosher salt
1 large onion, diced
1 carrot, diced
2 stalks celery, diced
5 inches fresh ginger, sliced
1 stalk lemongrass, smashed
½ cup molasses
2 cups rice wine vinegar
1 cup red wine (whichever Davis Estates Red
Wine you are enjoying that day)
1 cup light soy sauce
1 quart chicken stock
8 sprigs thyme
1 sprig rosemary
Coconut Polenta
2 (13.5 ounces) cans coconut milk unsweetened
1 cup polenta
1 ½ cups vegetable stock
Pinch salt
METHOD:
Short Ribs
Season ribs generously with salt and five-spice on all sides. Let sit overnight in refrigerator.
Preheat oven to 325°.
Heat a Dutch oven over medium high heat and add enough olive oil to coat bottom. Sear short ribs
in batches and on all sides. Remove beef and leave about 1 tablespoon of fat in pot.
Add onions, carrot, celery, ginger, and lemongrass to pot. Sweat until tender, add molasses, rice
wine vinegar, and red wine. Reduce over medium high heat until just about dry. Add chicken
stock, light soy sauce, thyme, and rosemary, then add beef back to pot and bring to light simmer.
Cover and place in oven until tender, about 2 to 2 ½ hours.
Remove pot from oven and uncover. Allow ribs to rest at room temperature for 1 hour. After
resting, remove short ribs from braising liquid. Skim off fat. Strain liquid into another wide
bottom pot and bring to boil. Reduce by about half, being careful not to over-reduce so it does not
become too salty. Return short ribs to sauce and serve with coconut milk polenta.
Coconut Polenta
In a medium sauce pot bring coconut and vegetable stock to a boil. Whisk in polenta and add a
pinch of salt. Return to a simmer and cover, reduce heat to lowest possible setting and stir
vigorously every five minutes scrapping bottom. (If you have a heat diffuser this is a good time to
use it.) Keep an eye on polenta so it does not burn stirring as often as needed. Cook for at least 25
minutes to 30 minutes preferably. Place short ribs on top of polenta to serve and finish the plate
with your favorite stir fried vegetables.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 6-8
Short Ribs
5 Pounds bone-in beef short ribs
Chinese five-spice seasoning
Kosher salt
1 large onion, diced
1 carrot, diced
2 stalks celery, diced
5 inches fresh ginger, sliced
1 stalk lemongrass, smashed
½ cup molasses
2 cups rice wine vinegar
1 cup red wine (whichever Davis Estates Red
Wine you are enjoying that day)
1 cup light soy sauce
1 quart chicken stock
8 sprigs thyme
1 sprig rosemary
Coconut Polenta
2 (13.5 ounces) cans coconut milk unsweetened
1 cup polenta
1 ½ cups vegetable stock
Pinch salt
METHOD:
Short Ribs
Season ribs generously with salt and five-spice on all sides. Let sit overnight in refrigerator.
Preheat oven to 325°.
Heat a Dutch oven over medium high heat and add enough olive oil to coat bottom. Sear short ribs
in batches and on all sides. Remove beef and leave about 1 tablespoon of fat in pot.
Add onions, carrot, celery, ginger, and lemongrass to pot. Sweat until tender, add molasses, rice
wine vinegar, and red wine. Reduce over medium high heat until just about dry. Add chicken
stock, light soy sauce, thyme, and rosemary, then add beef back to pot and bring to light simmer.
Cover and place in oven until tender, about 2 to 2 ½ hours.
Remove pot from oven and uncover. Allow ribs to rest at room temperature for 1 hour. After
resting, remove short ribs from braising liquid. Skim off fat. Strain liquid into another wide
bottom pot and bring to boil. Reduce by about half, being careful not to over-reduce so it does not
become too salty. Return short ribs to sauce and serve with coconut milk polenta.
Coconut Polenta
In a medium sauce pot bring coconut and vegetable stock to a boil. Whisk in polenta and add a
pinch of salt. Return to a simmer and cover, reduce heat to lowest possible setting and stir
vigorously every five minutes scrapping bottom. (If you have a heat diffuser this is a good time to
use it.) Keep an eye on polenta so it does not burn stirring as often as needed. Cook for at least 25
minutes to 30 minutes preferably. Place short ribs on top of polenta to serve and finish the plate
with your favorite stir fried vegetables.
Courtesy of Mark Caldwell, Executive Chef Davis Estates