Boney Bunny with our favorite Wine Geek! (Boney Bunny is on your right!)

 

A dark garnet color with a nose of candied fig, blackberry, black plum and Key lime.  The palate shows good acidity with the same fruit notes, appropriate tannins, an oak background and smoked pecans.  The wine finishes with hints of passion fruit, cigar and cinnamon. Serve with BBQ short ribs, decant well (6 hours) or hold through 2021.

 

Pairs Perfectly with:

 

BBQ Beef Short Ribs with Sweet and Spicy Chipotle Sauce 

 

Special equipment:  

You'll need a pastry brush or barbecue basting brush for this recipe.

What to buy:  

Look for flanken-cut beef short ribs-they're sliced through the bones, revealing four or five oval-shaped cross-sections. You'll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don't worry if you can't find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3-if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they're thicker than 2 1/2 inches, check them after check them after 2 hours.

You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you're ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.

The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using.

INGREDIENTS

For the ribs:

• 1/4 cup paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 5 pounds (2- to 2-1/2-inch-thick) flanken-cut beef short ribs

For the barbecue sauce:

• 1 tablespoon vegetable oil
• 1/4 cup finely chopped yellow onion
• 3 medium garlic cloves, finely chopped
• 1 1/2 cups ketchup
• 1/2 cup packed dark brown sugar
• 1/4 cup water
• 1/3 cup Creekview Vineyards 2011 Old Vine Zinfandel
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 chipotles in adobo sauce, finely chopped
• 3/4 teaspoon freshly ground black pepper

INSTRUCTIONS

For the ribs:

1. Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
2. Heat the oven to 350�F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
3. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.

For the barbecue sauce:

1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.
2. Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill the ribs.

To grill the ribs:

1. Heat a gas or charcoal grill to medium (about 350�F to 450�F).
2. Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes until the sauce has thickened and formed a glaze and the ribs are heated through, about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the ribs.

Wine Club Members Corner!  

If you are like many of us you may have had your credit card compromised late last year after shopping at certain department stores.

We are currently charging credit cards for the wine club offering that will be available this weekend!  If your credit card has changed you need to come in or call as soon as possible to assure you will receive these very limited offerings! 

     We now have (see photo above) great Bistro seating with the bistro tables crafted by our very own Calvin Breed from Art From The Barrel.  Enjoy glasses or flights of wine while watching the Post Street scene or watching Tim and Sam do their thing!  And, of course, wine club members get their 20% discount on glasses or flights of wine during their visit.    

Need a reason to visit Downtown San Jose?  We have 5 restaurants that have recently opened including an incredible Hawaiian grill called Da Kine Island Grill on N. Market.  A New Orleans restaurant called Louisiana Bistro (also on N. Market).  A new steakhouse called, appropriately Taurinus Brazilian Steakhouse at 167 W. San Fernando. Cafe Eden at 2 North 1st (Kabobs, falafel and sandwiches) and finally Ike's Place is open on 75 E Santa Clara St.  I would mention Cream, the newest sensation in Ice Cream Sandwiches on the corner of 1st and Post but it it isn't a restaurant, the line is always long and definitely worth the wait!