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Nickel & Nickel
Copper StreakÂ Vineyard Cabernet Sauvignon,
Stags Leap District, Napa Valley
Ingredients (Serves 6)
Garden gremolata refers to whatever herbs or greens you have growing in your garden.Â We often substitute arugula when weâ€™re short on parsley, and basil makes an excellent alternativeÂ to chives. Just be mindful if youâ€™re using stronger herbs like sage, oregano or rosemary. SometimesÂ less is more!
BONE-IN SHORT RIB
Preheat oven to 300 degrees. Remove short ribs and place on paper towelsÂ to dry. Season the beef on both sides with kosher salt and freshly groundÂ pepper. Using a heavy-bottomed roasting pan, heat grapeseed oil on highÂ heat until the pan begins to smoke. Add the seasoned beef, turning whenÂ the beef develops a dark amber hue, roughly three minutes on each side.Â Transfer to a plate. Add the carrots, onions and celery to the pan and cookÂ four to five minutes, while stirring, until soft. Add wine, star anise and allspiceÂ to vegetables in the pan. Reduce wine by one third, add the stock and bringÂ to a steady boil. Add the short ribs, bay leaves, garlic and thyme, and coverÂ with a lid or aluminum foil. Bake for approximately three hours. The meatÂ should be so tender it almost falls off the bone.
Allow the ribs to cool, then remove fat from top of ribs and discard. RemoveÂ ribs from liquid and place in a heat-proof dish. Using a fine mesh strainer,Â strain the braising liquid over a sauce pot, pressing the vegetable matterÂ with the back of a spoon or ladle. Discard vegetable matter. Bring the liquidÂ to a simmer and reduce by half. Season with salt and pepper to taste. PourÂ over ribs. When they are ready to serve, reheat ribs in sauce.
GARDEN GREMOLATA AND BUCATINI
Zest lemon into a small bowl, before adding your chopped chives and parsley.Â Smash the garlic on a cutting board and chop extremely fine. Add your garlicÂ to the zest blend, stir in the tablespoon of olive oil, and set aside.
Boil pasta in salted water, drain, place back in pasta pot and finish with oneÂ tablespoon olive oil, four tablespoons butter, salt and pepper.
Lay out six dinner bowls. Place a short rib in each along with a generousÂ spoonful of sauce and a scoop of gremolata. Add the bucatini alongside,Â pull the cork on a bottle of Nickel & Nickel Copper Streak Vineyard CabernetÂ Sauvignon and indulge!