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Foppiano Vineyards
Petite Sirah Petite Sirah Braised Prime Rib |
| Foppiano Vineyards Hospitality Director Susan Foppiano Valera |
Founded in 1896 by Giovanni Foppiano, Foppiano Vineyards is the oldest continuously family-owned winery in Sonoma County. One of the most interesting stories in its history was when, in 1926, federal agents raided the estate and forced the family to empty more than 100,000 gallons of its 1918 vintage into the creek on the winery’s property. Word got out and people came from all around with cups, mugs and jars to drink from the “creek run red.” Thankfully, the winery survived even prohibition’s wrath.
Throughout the years, Petite Sirah has been Foppiano’s hallmark varietal, and its 2004 offering is as rich and full-bodied as its fans have grown to expect. Hospitality Director Susan Foppiano Valera has paired it here with a deliciously rich braised prime rib recipe.
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| Petite Sirah Braised Prime Rib
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| 6 individual servings of prime rib 5 garlic cloves 1 cup Foppiano Petite Sirah 1/4 ounce dried porcini mushrooms |
14 tablespoons olive oil 12 diced apricots 2 cups vegetable stock 6 shallots Salt and pepper |
| Preparation:
Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add crushed garlic, apricots and shallots. Sauté until shallots have softened. Add 2 cups of vegetable stock, 1 cup Foppiano Petite Sirah and mushrooms. Simmer and reduce slightly. Add salt and pepper to taste, then reduce for another few minutes. (Half of the sauce will be used for simmering. Half will be used for serving.) Salt and pepper each rib section. Heat 3 tablespoons olive oil in large skillet over medium-high heat. Add prime rib and cook until the skin is brown and crisp. Then add half of the sauce and simmer approximately 20 minutes or until the prime rib is cooked to your desired temperature. Smother each portion with the other half of the sauce and serve. Serves 6
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