Our Staff Picks to Welcome Spring --->
We asked our staff which wine they would be most excited about opening to celebrate the arrival of spring. Here's what they said:
We were very excited to hear that Open Table Diners voted The Restaurant at Russian River Vineyards among the Top Ten Restaurants for Service & Ambiance in San Francisco and The Wine Country. Come by and dine with us, book your reservation now. Beginning April 5 we're open every day!
BRAISED SHORT RIBS WITH MUSHROOMS
To pair with Russian River Vineyards
2013 Estate Merlot
Serves 4
4 short ribs (8-12 ounces each)
4 shallots
4 cloves garlic
1/8 cup tomato paste
3 ounces pancetta, diced
1/4 cup plus 1 tablespoons cognac or brandy
3 T all-purpose flour
1 cup red wine
1/4 ounce dried porcini mushrooms
2 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground pepper
handfull chopped fresh parsley
8 ounces oyster mushrooms, trimmed
6 ounces cremini mushrooms, trimmed and halved
Preheat the oven to 300 degrees F. Bring the short ribs to room temperature. Make a paste from the shallots, 3 cloves garlic and tomato paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl.
Add the shallot mixture to the pot and cook, stirring, until brown, 6 minutes. Reduce the heat to medium and add cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and salt.
Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaf and season the sauce with salt and pepper. Return the short ribs to the sauce and keep warm over low heat.
Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.
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Gio, Our Winemaker's Pick:
2014 Bella Luna Pinot Noir:
More info.
Our Tasting Room Staff's Pick:
2014 Owl's Watch Syrah
More info.
Chef Chris' Pick:
2013 Estate Merlot
More info.
Chef Chris is always up for a glass of wine and this time of year he's favoring our Merlot. What to pair with it? Try this tasty recipe and let us know what you think.
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