Espresso Braised Beef - Cabernet Red Wine Pairing Recipe

New Release! 2010 Alexander Valley Cabernet Sauvignon


Espresso Braised Beef

with Wine Barrel Spices & Orange-Mint Gremolata

This richly-flavored braised dish has a complexity that shows so nicely with our Silver Oak Cabernets. Wine barrel spices comprise the traditional spice aromas that our wine barrels add to our wines. This dish makes a great meal for a party. You can prepare it the day before and just heat it before serving. If bison is difficult to find, substitute beef short ribs or boneless beef chuck roll.

Serves 6


  • 2 garlic cloves, sliced thin
  • 1 navel orange, peeled, with segments cut into bite size pieces
  • ¼ cup mint leaves, torn
  • ¼ cup extra virgin olive oil

Bison Short Ribs

  • 6 pounds bison short ribs, cut into 2″ pieces or 3 pounds boneless bison chuck roll, cut into six 8-ounce pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • 2 cups all-purpose flour
  • ½ cup canola oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped

Wine Barrel Spices

  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • ½ teaspoon clove, ground
  • ¼ teaspoon star anise, ground
  • ¼ teaspoon nutmeg, ground
  • 4 tablespoons finely ground espresso (caffeinated or decaffeinated)
  • ½ bunch fresh parsley
  • ½ bunch fresh thyme
  • 2 bay leaves
  • 1 cup Cabernet Sauvignon
  • 1 quart Beef Broth (see recipe)
  • 8 small red potatoes, quartered
  • 8 Brussels sprouts, quartered
  • 8 baby carrots, peeled
  • 1 fennel bulb, diced large

Espresso Braised Beef

Make Gremolata

  1. In a small bowl mix together the sliced garlic, orange, mint and olive oil. Set aside.

Make Short Ribs

  1. Preheat oven to 350°F.
  2. Place the short ribs into a bowl and toss with salt and pepper until evenly coated. Add the flour and toss until all the short ribs are coated.
  3. Heat the canola oil in a large Dutch oven on high heat and sear the short ribs until all sides are golden brown. Remove from pot and let the meat rest on a plate. Discard the hot oil and clean out the pot.
  4. In the Dutch oven on medium-high sauté onion, carrot, celery and Wine Barrel Spices for 10 minutes. Add espresso, parsley, thyme, bay leaves, Cabernet and beef broth. Add bison, cover and bring to a simmer.
  5. Once simmering place in the oven and cook for 2½ to 3 hours or until the meat is tender enough to cut with a fork. Turn the short ribs over every 30 minutes to cook all sides evenly.
  6. Once tender remove the short ribs from the liquid and strain the liquid through a fine sieve. Discard the vegetables and return the short ribs back to the liquid in the pot.
  7. Add the potatoes, Brussels sprouts, baby carrots, and fennel and bring to a gentle simmer. Simmer until all of the vegetables are tender.
  8. To serve, place the short ribs and vegetables in a deep platter and pour the braising liquid over the top. Finish by drizzling with the gremolata.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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