3 – 4 lb. boneless, beef roast (chuck or rump)
1 medium onion, cut into large dice
1 cup Wind Rose Cellars Bravo Rosso red table wine
2 tbsp. tomato puree
3 tbsp. olive oil
flour, salt and pepper
Heat oil in heavy, oven proof roasting pan. Pan must have a heavy lid. Meanwhile dredge the roast in flour on all sides and season with salt and pepper to taste. When oil is hot to the smoking point, brown roast on all sides. When brown enough, roast should easily release from pan each time it is turned. When browning is complete, add onion, tomato puree dissolved in a 1/2 cup warm water and wine to roasting pan. Put lid on pan and bake in 350′ oven for around 3 hours, or until roast is tender. Remove roast from pan, cover and allow to rest while making wine sauce. Scrap pan to loosen any bits stuck to bottom. With immersion blender, puree onion and cooking liquid until smooth. There should be about a cup of sauce. Add more water if necessary or slowly reduce sauce to one cup. Slice roast as desired and serve with wine sauce. Serves 3 – 4.
Recipe by Betsy Burlingame
Here’s a way to unwind and enjoy long afternoon shadows with Gorgonzola, apples and Wind Rose Cellars Bravo Rosso or Red Mountain Barbera. You might say it’s a tribute to Washington State known for both tasty apples and now Italian grapes and wine.
Here’s a little rememberance about apple slices:
A huge and unusual snowstorm prevented me and a lot of other people from attending the Kennedy inauguration in Jamuary 1961. Robert Frost wrote a special tribute to the President but was unable to read it because the wind kept blowing his papers. A few days later he appeared on television to read the poem he had written and while on TV he demonstrated his method of slicing apples as seen above. I have always enjoyed seeing that human side of people.
Serves 4 or 5 people
2 pounds bone-in beef short ribs
1-2 tablespoons vegetable oil
½ yellow onions, diced or sliced in uniform pieces
2 carrots, peeled, diced2celery stalks with leaves, chopped
½ can diced or whole tomatoes
1 cup Wind Rose Cellars Bravo Rosso, Red Mountain Barbera or Nebbiolo dry red wine
1 bunch flat-leaf parsley, approximately 5-6 leafy sprigs (stems removed & divided)
1 tablespoon fresh thyme leaves
1 fresh or dried bay leaf
1-2 cloves garlic, halved crosswise
1 cup reduced sodium beef stock
salt/pepper to taste
Preheat oven to 325°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 1-2 tablespoons of the drippings from the pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions glisten and begin to brown, about 5 minutes. Add garlic and cook for 2-3 minutes. Drain tomatoes and add to vegetables, cook, stirring until tomatoes break down and begin to incorporate into the vegetables mixture. Stir in wine, short ribs with any accumulated juices and reserved tomato juice. Bring to a boil; then reduce heat and simmer until wine is reduced by half. Add herbs and half of the chopped parsley and stock. Bring to a boil again cover, and transfer to oven.
Cook until short ribs are fork tender, 2½-3 hours. Transfer short ribs to a platter. Strain sauce, remove fat from surface then continue to cook on stove to reduce stock if still very liquid, check seasoning and adjust if necessary. Serve stock separately.
Sides – mashed potatoes, buttered pasta or rice, crusty bread.