The richness of the Januik Weinbau Vineyard Cabernet Sauvignon will pair wonderfully with this dish in the fall.   Chef Seth

  • 2 lb. beef short ribs, single cut on the bone
  • 18-20 chanterelle mushrooms, medium size, cleaned (we used local white chanterelles)
  • 1 onion, rough chopped
  • 3 stalks celery – cut each stalk into 3 pieces
  • 1 carrot, peeled and cut into 5 or 6 pieces
  • ½ head of garlic, peeled
  • 1 cup of Cabernet Sauvignon
  • 1 qt. veal stock
  • 2 Tb. tomato paste
  • 1 small bunch of thyme
  • 2 bay leaves
  • 1 lb. cooked pasta (we used pappardelle)
  • 1 bunch of Swiss chard, washed and chopped
  • 3 Tb. finely sliced chive
  • 1/3 cup vegetable oil

Directions: Preheat oven to 350° F.

Season short ribs with salt and pepper; add ½ of the oil to a large oven-safe pan and sear for 4-5 minutes each side. Remove from heat and set aside. Pour most of the oil out and add remaining half to pan. Add onion, carrot, celery and garlic; cook over medium-high heat for 5-7 minutes or until vegetables start to caramelize. Add tomato paste and cook for one minute.

Deglaze pan with red wine. Reduce to a glaze, add the veal stock and bring to a simmer. Place short ribs back into pan. Add thyme and bay leaf and cover with a lid; place in oven for 2.5 hours or until short ribs are tender. Remove bone and reduce on stove by 1/3rd. Sauté mushrooms for 3 minutes; add Swiss chard and cook for additional 2 minutes.

Cut ribs into 4 pieces and add to mushrooms with reduced stock and cooked pasta. Cook for 3-4 minutes; add salt and pepper to taste. Garnish with chives. Makes 4 servings.

Recipe Courtesy of Winery Chef Seth Fernald

Serve with  Januik Weinbau Vineyard Cabernet Sauvignon

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