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Hook & Ladder
Cabernet Sauvignon Cabernet Glazed Beef Ribs with Smashed Potatoes |
| Hook & Ladder Winemaker Jason De Loach |
When you hear the name De Loach, you may think of the De Loach Vineyard winery, a huge contributor to popularizing the Russian River Valley appellation. And it’s true. Former owners Cecil and Christine De Loach (they sold the brand in 2003) began farming grapes in the area in the early 1970s. By the time they sold, the winery was producing 250,000 cases annually. But in 2004, they refocused their efforts on a smaller, family-owned winery they called Hook & Ladder.
What’s with the firehouse reference, you ask? Cecil was a San Francisco firefighter for 16 years. Today, Hook & Ladder Winery produces 11 different types of wine. Its Cabernet Sauvignon is made from grapes grown at its Los Amigos Ranch, located in the warm Chalk Hill appellation of the Russian River Valley. It’s deep and dark in both flavor and color and is paired here with a delicious recipe for beef ribs and smashed potatoes.
| Cabernet Glazed Beef Ribs with Smashed Potatoes
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| Cabernet Glaze 1 750mL bottle Hook & Ladder Cabernet Sauvignon 1/2 cup brown sugar 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/2 cup finely chopped garlic 1/2 stick unsalted butter 1/4 cup rendered juices from ribs (optional) 1/2 cup molasses 2 tablespoons paprika Simmer wine until reduced to half original volume. Stir in all remaining ingredients and let sauce cool to thicken. |
Beef Ribs 4 to 6 pounds beef ribs Salt Pepper Buttermilk Shallot Smashed Potatoes |
| Preparation:
Preheat oven to 325 degrees. Salt and pepper ribs until fully covered. Let ribs rise to room temperature. Cook until internal meat temperature reaches 140 degrees, or approximately two hours. Move ribs to grill for finishing for approximately 1/2 hour or until meat’s temperature reaches 160 degrees. Brush generously with Cabernet glaze on both sides, for last 15 minutes of cooking to reduce flare-ups. Wash potatoes and boil in well-salted water until tender, about 45 minutes. Sauté shallots in butter until translucent, set aside. Drain potatoes and place in a large bowl. Peel half of the potatoes (skins should slide off easily when pulled). Pour shallot and butter mixture, heavy cream and buttermilk into potatoes. Smash potatoes with a large spoon or fork until no larger than 1/2-inch chunks remain. Salt and pepper to taste. Serve immediately. Serves 4 |
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