Owsley
The Russian River Valley’s cool climate, coastal fog and well-draining soils create the perfect environment for growing world-class Pinot Noir. This estate wine reflects these exceptional conditions, resulting in a Pinot Noir of remarkable depth and elegance.
Owsley, our closest estate vineyard to the Pacific, experiences dramatic temperature swings, with warm days and cool, foggy nights. This dynamic climate, shaped by the Bloomfield Gap, enhances fruit complexity and concentration. Spanning 90 acres of Goldridge sandy loam, Owsley grows both Chardonnay and Pinot Noir, with ten dedicated Pinot Noir blocks.
BY CHEF JOHN ASH
Cook short ribs slowly and gently for the meat to become tender and luscious. Once cooked, they can be served as is or pulled from the bone and turned into a great topper for rice, noodles or a fantastic hash. Since short ribs contain a fair amount of fat, you may braise them ahead and then refrigerate to remove the congealed fat. These go great with the Owsley Pinot Noir.
INGREDIENTS
5 tbsp olive oil
4 lbs short ribs with bones (cut in 2 inch pieces)
1-1/2 c chopped green onions with green tops
2 tbsp finely chopped fresh ginger
1 c chopped carrot
1-1/2 c red wine
4 c beef or chicken stock
1/4 c rice vinegar
2/3 c salt reduced soy sauce
1/4 c brown or palm sugar
2 tbsp chile garlic sauce
3 pieces dried tangerine peel or 3 tbsp finely grated orange zest
1 tbsp 5-spice powder
2 tsp cornstarch mixed with 2 tbsp cold water
Thinly sliced green onions for garnish
Salt and freshly ground pepper
INSTRUCTIONS
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In a heavy bottomed Dutch oven or casserole with a lid, add 3 tablespoons of the olive oil and quickly brown the ribs seasoning lightly with salt and pepper. Remove, set ribs aside and pour off any fat. Add remaining 2 tablespoons olive oil and add onions, ginger and carrots to pan and brown lightly.
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Add wine, stock, vinegar, soy, sugar, chili-garlic paste, tangerine peel and 5-spice and bring to a simmer. Add ribs, cover tightly and place in a preheated 350-degree oven for 2-1/2 to 3 hours or until meat is very tender and almost falling off the bone. Remove ribs, keeping a bone with each piece if desired and cover with foil to keep warm.
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Strain the cooking liquid and degrease. Return liquid to a clean pan and boil down uncovered until reduced by a third or so, about 5 minutes. Add cornstarch mixture, if desired, to slightly thicken and simmer for another 3–4 minutes.
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Season with salt and pepper if needed and pour over ribs. (If making a day ahead refrigerate strained broth to solidify fat for easy removal and reheat ribs in the finished sauce.) Garnish with green onions.
BY CHEF JOHN ASH
This is a classic French preparation usually made with a tender steak cooked with a coating of freshly cracked black peppercorns. It’s pronounced “oh pwa-vruh”. It is also a delicious preparation for fresh tuna. The Owsley Pinot Noir would be delicious with this simple dish.
INGREDIENTS
2 tablespoons unsalted butter, at room temperature
1 teaspoon grated lemon zest
2 teaspoons lemon juice, or to taste
Kosher salt
2 ahi or albacore tuna steaks, 6 to 7 ounces, 1-inch thick
3 tablespoons olive oil
1 tablespoon medium cracked black pepper
Garnish: Salmon roe
INSTRUCTIONS
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In a small bowl, combine the butter with the zest and juice and salt to taste. Set aside.
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Coat the tuna with 1 tablespoon of the olive oil, then dip in the cracked pepper. Sprinkle lightly with salt.
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Heat the remaining 2 tablespoons olive oil in a cast-iron pan or a heavy nonstick pan over high heat. Add the tuna and sauté for about 3 minutes on each side. It should be crusty on the outside and medium-rare in the center. Transfer to a warmed plate and top with the lemon butter and salmon roe.
BY JOHN ASH
Compound butters, such as the one included here, make for easy saucing of almost anything grilled or roasted. They can be made ahead and stored frozen for a few months until you need them. This is one of my favorite compound butters and this dish would be fantastic with 2023 Owsley Pinot Noir with its rich, meaty flavors.
INGREDIENTS
Steak Ingredients
4-6 ounce trimmed sirloin steaks
Kosher salt and freshly ground black pepper
Green olive and mustard compound butter (recipe follows)
Grilled or sauteed trumpet mushrooms (optional)
Fried parsnips (optional)
Green Olive - Mustard Compound Butter Ingredients
8 ounces chopped cultured butter, softened
1/4 cup chopped, pitted green olives such as Cerignola or Lucques
2 tablespoons grainy Dijon mustard
1 tablespoon finely chopped green onion
2 teaspoons soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper or to taste
INSTRUCTIONS
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Steaks: Let steaks come to near room temperature before cooking. Season well with salt and pepper and over a hot grill or a heavy cast iron grill pan, cook the steaks until done to your liking. Set aside for 5 minutes for juices to equalize and top with a heaping tablespoon of the green olive compound butter. With a kitchen torch or under a hot broiler melt the butter over the steak.
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Serve immediately with trumpet mushrooms and fried parsnips if desired.
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Green olive - mustard compound butter: With a stand mixer or by hand with a large wooden spoon, mix all the ingredients together into a relatively homogenous mixture. Place on a sheet of plastic wrap and form into a thick sausage shape. Store refrigerated or frozen. Allow butter to soften before using.
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With a stand mixer or by hand with a large wooden spoon, mix all the ingredients together into a relatively homogenous mixture. Place on a sheet of plastic wrap and form into a thick sausage shape. Store refrigerated or frozen. Allow butter to soften before using.
