Espresso Braised Beef | Silver Oak Food & Wine Recipe

Special Pre-Release Offers on 2012 Alexander Valley


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, total time:


  • 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 Stock
  • 8 small red potatoes, quartered
  • 8 Brussels sprouts, quartered
  • 8 baby carrots, peeled
  • 1 fennel bulb, diced large

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 stock. 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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