SMOKESTAK RED x wasted wine club

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Malbec, Cabernet Franc. This powerhouse winemaking family is responsible for some of S. America's most exciting wines. With all the dark, brooding fruit and spice you expect from Malbec and a sharp stony lift from the Cab Franc.

Combine 2 cups Malbec and 1 cup Cabernet Franc in a clean decanter or pitcher. Swirl gently to marry flavors and allow to sit for at least 20–30 minutes before serving to let the stony lift of the Cab Franc integrate with the dark fruit and spice of the Malbec. Serve at 60–65°F (slightly below room temperature).

Combine and Decant

Pat the short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each piece in 1 tbs flour, shaking off excess.

Prep and Season

In a large Dutch oven or heavy ovenproof pot, heat 2 tbs neutral oil over medium-high heat until shimmering. Add short ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side, until deeply caramelized. Transfer browned ribs to a plate.

Brown the Ribs

Reduce heat to medium. Add 1 tbs unsalted butter to the pot. Add 1 cup diced yellow onion, 1 cup diced carrot, and 2 tbs diced celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds more until fragrant.

Sauté the Mirepoix

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Pour in the 2 cups wine blend, scraping up browned bits from the bottom of the pot with a wooden spoon. Add 2 cups beef stock, 3 sprigs fresh thyme, 2 bay leaves, and 1 tsp brown sugar (optional). Bring to a gentle simmer.

Build the Braising Liquid

Return the short ribs to the pot, submerging them partially in the liquid (about halfway). Cover tightly with a lid and transfer to a preheated 325°F (160°C) oven. Braise until fork-tender and the meat easily pulls away from the bone, about 2.25–3 hours.

Braise

Remove the pot from the oven. Transfer short ribs to a tray and tent with foil to keep warm. Discard thyme stems and bay leaves. Place the pot over medium-high heat on the stovetop and simmer the braising liquid until it reduces and thickens slightly, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Skim excess fat if desired. Return ribs to the sauce to coat before serving and sprinkle with 2 tbs chopped fresh parsley.

Finish the Sauce

In a medium saucepan, combine 3 cups water and 1 cup milk and bring to a gentle simmer over medium heat. Add 1/2 tsp salt.

Heat Liquids

Slowly whisk in 1 cup coarse polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently (every 1–2 minutes), until thick, creamy, and the grains are tender, about 20–25 minutes for coarse polenta. If the polenta gets too thick, stir in a splash of hot water or milk to loosen.

Cook Polenta

Remove from heat and stir in 2 tbs unsalted butter and 1 tbs grated Parmesan until melted and smooth. Taste and adjust seasoning with 1/4 tsp freshly ground black pepper and more salt if needed. Keep warm until ready to plate.

Finish

Malbec (full-bodied red wine)

Cabernet Franc (red wine with herbaceous notes)

beef short ribs (bone-in, meaty)

kosher salt

freshly ground black pepper

all-purpose flour (for dredging)

neutral oil (vegetable or grapeseed)

unsalted butter

yellow onion (medium, diced)

carrot (large, diced)

celery stalks (diced)

garlic (minced)

tomato paste

beef stock (low-sodium)

fresh thyme sprigs

bay leaves

brown sugar (optional, to balance acidity)

chopped fresh parsley (for garnish)

coarse polenta (cornmeal)

water

milk (whole or 2%)

Parmesan cheese (grated)

salt

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Make Michelini I Mufatto GY 2018 Recipe in just 3h 40m. Malbec, Cabernet Franc. This powerhouse winemaking family is responsible for some of S. America's most exciting wines. With all the dark, brooding fruit and spice you expect from Malbec and a sharp stony lift from the Cab Franc.

Michelini I Mufatto Gy 2018 Recipe

Descriptors

Tasting Notes

Food Pairings

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