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Madrigal

  • Julie Fadda

    •   Madrigal

      Zinfandel

      Slow Smoked Short Ribs Clubhouse Style

    Madrigal
    Jess, Chris, Christina, Lauren, Santiago and Pierce Madrigal     		 

    The Madrigal family of Numarin, Mexico has come a long way in more ways than one. Immigrating in the early 1930s, they instantly knew they’d found their home once they discovered Calistoga. From the humble beginnings of picking fruit in Sebastopol and Napa, they now manage close to 1,000 vineyard acres in the Napa and Anderson valleys. This summer saw construction begin on a new estate winery, which should be completed this fall. Plans are to produce Petite Sirah (which was their first crush in 1995), Cabernet Sauvignon, Zinfandel, Merlot, Cabernet Franc and a Bordeaux blend. The family also manages and grows grapes for other wineries, including Duckhorn, Chateau Montelena, Stags Leap and Shafer, among others. Their 2003 Napa Valley Zinfandel has dark berry aromas that are sprinkled with spice and wrapped in a voluptuous body. It’s paired here with a delicious short ribs recipe from Cindy’s Backstreet Kitchen in St. Helena. You’ll need to give yourself a little extra time for this one, but it’s certainly worth the effort.

                                                                  
    Slow Smoked Short Ribs Clubhouse Style
    6 short ribs, 2-inch cut Kosher style (about 10 oz. per rib)
    3 cups of Fiery Sauce (recipe below)

    Dry rub cooking directions for short ribs (makes about 1 1/2 cups)

    6 tablespoons salt
    2 teaspoons white pepper
    4 tablespoons brown sugar
    2 teaspoons chili powder
    2 tablespoons black pepper
    1 teaspoon onion powder
    2 tablespoons lemon zest
    1 teaspoon dry mustard
    3 teaspoons garlic powder

    		Fiery sauce (makes about 6 cups)

    4 ounces butter
    2 large onions, peeled and chopped finely
    4 large cloves of garlic, peeled and chopped
    1 teaspoon powdered ginger
    1/2 teaspoon ground cumin
    6 tablespoons cider vinegar
    1 teaspoon black pepper
    1 teaspoon salt
    6 tablespoons dark brown sugar
    2 teaspoons English mustard
    2 tablespoons coarse grain mustard
    1 teaspoon Tabasco sauce or to taste
    Braising juices from short ribs (about 4 to 6 cups)

     

    Preparation:

    Dry rub cooking directions for short ribs (makes about 1 1/2 cups)

    In a small bowl, combine all ingredients until well mixed. Thoroughly rub all sides of the short ribs with the mixture. Sear in a hot pan then place in a roasting pan. Smoke in a smoker for 45 minutes, brown on a covered grill or braise in olive oil until lightly cooked. In a large pot, sauté four each of onions, carrots, celery, plus an herb sachet (a standard mirepoix) until tender. Add the ribs and cover with chicken or veal stock. Cover with foil and cook in the oven for about 1 hour and 45 minutes or until very tender but not falling off the bone. Strain, reserving meat and braising juices. Discard other solids

    Fiery sauce (makes about 6 cups)

    Heat the butter in a medium frying pan. Add the onion and garlic and cook over low heat until browned. Add dry ingredients and stir until mixed. Stir in the liquid ingredients and simmer over very low heat for about 20 minutes. When ready to serve, reheat. If sauce is too thick, add a few tablespoons of the cooking juices from the meat (or more stock).
    To finish short ribs: Place in sauté pan with Fiery sauce and bring to a boil. Reduce heat to medium and finish off in oven until heated through. Serve with simple, seasoned mashed potatoes on the side, ribs in the middle and minced parsley over the top.

       

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