Issue link: http://www.wacmagazine.com/i/791562
MARCH / APRIL 2017 15 taste wines by the glass / recipe Instructions Preheat oven to 325° F. Heat the oil in a large cast-iron skillet over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well-browned, about eight to 10 minutes. Remove ribs from pan. Add the onions, carrots and mushrooms to the drippings in the pan. Cook until the mushrooms have released their liquid, about seven minutes. Sprinkle in the flour and stir until smooth. Stir in the chicken broth, red wine, tomato paste, rose- mary sprigs, and thyme. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange the short ribs in the vegetable mixture, cover, and bake until the meat is tender, about 2½ hours. The evolution of a wine list e WAC's wine history and identity have long been defined by our diverse selection of Washington wines available by the bottle. But as dining trends continue to move in the direction of smaller plates and wider offerings, we too are changing. We recently expanded our wines by the glass to almost four dozen, quadru- pling our previous glass offerings. Our list now includes six dessert wines and 15 ports. is robust offering allows members to explore, especially while sharing small plates with friends. I recommend creating your own flights during these get-togethers. Vintages from standout Washington producers such as Woodward Canyon, Leonetti, and Quilceda Creek keep local producers center stage, while wines from around the world add varietals that will surprise and impress. Order a few plates, select a handful of wines, and let everyone see what they like most. It's hard to go wrong, and you never know what you might learn. For me, our charcuterie plate with a selection of reds is a personal favorite. Enjoying wine should be fun, relaxing, and a bit educational. And there's no better way to learn than through experience. Vice President Food & Beverage Peter Christian holds a Level 1 Sommelier Accreditation from the Court of Master Sommeliers. Red wine-braised short ribs Ingredients • 2 Tbsp. olive oil • 6 5-inch bone-in beef short ribs • ½ tsp. sea salt • 1 tsp. ground black pepper • 2 C. chopped yellow or white onions • 1½ C. chopped carrots • 1 lb. button mushrooms, cleaned and halved • 3 Tbsp. all-purpose flour • 2 C. chicken stock • 2 C. table-quality red wine • 1 Tbsp. tomato paste • 4 5-inch sprigs fresh rosemary • 1 Tbsp. chopped thyme