By Laina Carter of McGrail Vineyards & Winery
Our Colton’s Cabernet is special. It’s set apart from our other Cabs because it’s an old-world-style Cab and the grapes come from our Lucky 8 Vineyard. What’s unique about this property is a gargantuan eucalyptus tree on the adjacent property, which lends these grapes serious herbal characteristics. Though herbal notes were very strong in our first vintage of Colton’s Cab, each vintage following has been farmed more meticulously, reducing the amount of mint and eucalyptus we get from these grapes. Unlike our estate-grown Cabernets, it’s been aged for 18 months, rather than the 30 months our Cab Reserve, Patriot, Good Life, and James Vincent spend in oak, resulting in a wine that is less tannic and more approachable. Lastly, the clone of Cabernet Sauvignon, clone 30, is different from the clones 8 and 15 that are planted on our estate.
Still, the 2018 vintage of Colton’s Cabernet is unexpectedly big, but incredibly smooth, with muted herbal hints, making it perfect to pair with herb braised short ribs.
Herb Red Wine Braised Short Ribs and Creamy Polenta
Makes about 4 servings.
INGREDIENTS:
For the short ribs:
- 3 lbs. bone-in beef short ribs
- 2 tbsp. vegetable oil
- Kosher salt
- Pepper to taste
- 1 large red onion
- 1 1/2 tbsp. garlic, minced
- 3 cups red wine
- 2 sprigs fresh rosemary
- 1 sprig fresh sagebrush
- 1 sprig fresh mint
- 2 bay laurel leaves
- Optional: Extra sagebrush or rosemary sprigs to garnish
For the polenta:
- 1/2 tsp. Kosher Salt
- 1 cup yellow cornmeal or polenta
- 2 tbsp. butter
- 1/3 cup freshly grated parmesan
- 4 cloves garlic, minced
- Pepper to taste
DIRECTIONS:
For the short ribs:
- Preheat the oven to 325 degrees F. Remove all racks from oven except for one and place it in the lower third of oven.
- Brush short rubs with oil and season generously with salt and pepper.
- Heat a large Dutch oven over medium-high. Add each short rib, leaving space between them. Sear each short rib, allowing them to really brown. Turn short ribs on each side, until all sides are browned, about fifteen minutes in total.
- Once short ribs have been seared, turn the heat to medium, add onion and garlic around short ribs, and cook until soft, about five minutes.
- Add red wine and bring to a simmer.
- Add herbs, cover, and place in oven. Braise short ribs in oven until meat is tender and falling off the bone, about two to two and a half hours.
- Allow meat to rest in covered pan for twenty minutes prior to serving.
- Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
- Serve in a bowl or on plate with the creamy polenta, garnish with an extra herb sprig, and pair with our 2018 Colton’s Cabernet Sauvignon!
For the polenta:
- In a medium saucepan, bring salt and 4 cups water to a boil. Slowly and steadily add polenta or cornmeal, whisking constantly. Continue to whisk 2 minutes after all polenta has been added. Reduce heat, cover, and simmer for 20 minutes, whisking occasionally. Remove from heat. Add butter, cheese, and one of the minced garlic cloves, then season with salt and pepper. Mix well.
- Serve in a bowl or on plate with the braised short ribs, garnish with an extra herb sprig, and pair with our 2018 Colton’s Cabernet Sauvignon!
I hope I’ve inspired you to grab your Dutch oven and make this tasty pairing at home! Please let us know if you do make these short ribs and if you have any feedback. We’d love to hear from you!
Cheers and enjoy!
