So. Cal Wine Country Foodie Event at Leonesse Cellars

This past weekend the Wine Growers Association in Temecula Valley (southern California wine country), put on The World of Wine event attracting 900 wine and food enthusiasts from all over Southern California! Delyte's represented Leonesse Cellars, and rocked out 860 dishes of some fine food! We served up Slow Braised Boneless Short Ribs- braised for 8 hours in Leonesse Melange De Reves (modeled after the great wines of France’s Rhone Valley). Chilled over night, removed the fat in the AM, then braised again for another 4 hours. Needless to say, the meat was fork tender and the flavors of the Melange popped. We served it over local-organic pureed parsnips & yukon gold potatoes and topped it all off with caramelized fennel.

Smokinnnnn Dish!



The event was fantastic and a total foodie delight! All you L.A. food junkies should swish on down to our little country side.. and indulge yourselves!


Melange Braised Boneless Short Ribs Recipe

*I used all farm fresh veg, that was pulled out of the ground within 24 hours.. the flavors make the difference- so head out to your local farmers market and grab your produce!

Ingredients
1 Boneless Short Rib Roast- 3-5lbs
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 whole fennel bulb and ferns
1 leek- cleaned, chopped
1 carrot, peeled and chopped
1 750-ml bottle good red wine
6 cups veal stock (can substitute beef stock)
Method

1 Preheat oven to 325°F. Season rib roast to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add roast and brown on all sides.

2 Transfer roast to a plate. Add the onions, fennel, carrots & leeks to the pan and sauté, stirring often, until lightly browned, about 3 minutes. Pour off excess fat, then add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by half- until all pan bits are all apart of the sauce.

3 Place all vegetables and wine in roasting pan, then the roast over the veg. Cover roast with enough stock and water (if need be) to cover roast. Cover and roast for 6-8 hours or until fork tender. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the roast and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the roast, until the sauce is thick and roast is glazed. Take care not to burn the glaze; move the roast around in the pan to keep it from burning.

5 Serving- take the roast out (careful it will fall apart) and cut or pull into serving portions. Serve over mashed pots or parsnips or polenta!