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P erfect Pairs by Millie HowieRutherford Short Ribs Braisedin Red Wine Paired withFlora Springs 2006 TrilogyYou don’t have to be a superb chef like Ken Frank of the NapaValley’s stellar La Toque restaurant to dazzle your dinner guests withbraised short ribs that are fall-off-the-bone tender and sending forthrich aromas that reflect the elegance of the Flora Springs 2006Trilogy used generously as a prime ingredient of the satisfying dish.It does help; though to have the luxury of sharing Ken’s recipe forthe ribs which you can, if you like, claim as your very own creation.One extra benefit of selecting the short ribs recipe for your luckyguests is that it takes very little supervision, since it cooks, virtuallyunattended for a very long time at a gentle simmer while you relaxand visit around the appetizer trays and enjoy a glass of Trilogy.This complex and beautiful wine is a blend of four Bordeaux varieties(73% Cabernet Sauvignon, 20% Merlot, 5% Cabernet Francand 2% Petit Verdot) one of the original Meritage wines – favoritered wines born in 1984. Now a Napa Valle benchmark, Trilogyrepresents meticulous farming practices along with the evolution of awine style created by the Komes-Garvey families. Trilogy may beenjoyed either as a young and vibrant youthful beverage or as acellared and graceful, perfectly aged wine.Both as an ingredient and as an ideal companion beverage tocomplement the richness of the short ribs, this wine exhibits all theclassic Trilogy attributes with a lovely cassis and cherry bouquet aswell as huge black fruit flavors that envelop the palate. The long,slow simmering reduces the rib sauce to a nice rich consistency andthe eloquence of the blend of the estate grapes dedicated to creatingTrilogy and Ken’s own blend of flavors and scents will turn thebraised ribs into one of your favorite dishes to serve and impressyour friends. It is also sure to have your guests asking for the recipeso they can add it to their own cooking repertoire.FLORA SPRINGS WINERY & VINEYARDS1978 West Zinfandel Lane, St. HelenaOpen by appointment only, 707-967-6723FLORA SPRINGS THE ROOM677 St. Helena Highway, South, St. HelenaOpen 10am-5pm daily, 707-967-8032www.florasprings.comRUTHERFORD SHORT RIBSBRAISED IN RED WINEChef Ken Frank, La Toque Napa Valley• 1 cup “mirepoix”(2 parts onion, 1 each carrot andcelery, peeled and diced)• 4 pieces beef short ribs• 1 bottle Flora SpringsCabernet Sauvignon• 2 tablespoons flour• 2 cups duck/veal stock• 2 spoonfuls tomato paste• 1 piece Parmesan rind• 3 or 4 slices dried porcini mushroom• 1 spoonful butter• Cooking oil• Salt and pepperSauté the mirepoix in butter for 3 or 4 minutes, until thevegetables just begin to turn golden brown. Add thetomato paste and the flour, stir well and then deglaze withmost of the bottle of red wine.In the meantime… Season the ribs with salt and pepper.Sear them on all sides until rich golden brown. Add theseared ribs to the pan with the wine and the vegetables,add the stock, cover and bring to a boil. Reduce the heat tomaintain a gentle simmer for at least 2-1/2 hours until theribs are “fall-off-the-bone” tender. The sauce should bereduced to a nice rich consistency. Verify and adjustseasoning if necessary before serving.(Serves 4)26