July is here, and that can only mean one thing: Barbecue season is upon us. To celebrate, our culinary director, Becca Richards, has a fantastic rack of ribs and chili roasted corn recipe that is sure to be your next go-to for hosting. Pair the ribs with some Dundee Hills Pinot Noir, and you’ll be the hostess with the mostest.
Smoked ribs recipe:
- Traeger or smoker set to 225˚ F
- Oven to 250˚ F
1 Rack of ribs (or more depending on how many people you’re feeding)
1/4 C salt
1/4 C brown sugar
1/4 C paprika
3T garlic powder
3T onion powder
3T chili powder
1T ground fennel seed
1t cayenne pepper
Clean your rack of ribs by removing the membrane on the bone side. It should just pull off in one good tug, no knife needed.
Combine the dry ingredients in a bowl. Rub the ribs with the mixture. Let this rub rest on the ribs overnight, uncovered.
The next day, bring your Traeger or smoker to 225˚ F. Once at temp, keep the lid down for 15 minutes to get it extra hot. When you put the ribs on, lifting the lid quickly with the meat side up. Baste the ribs every hour for about a minute with Stoller Dundee Hills Chardonnay. You can also use beer, stock, or even water, but we like the brightness the Chardonnay brings to the meat thanks to the acidity. Continue this process until the meat has been on the Traeger or smoker for 3 hours.
Remove ribs and place on a baking dish with more of your basting liquid. Cover the pan very tightly, and place in a preheated oven for 3 hours.
After the 3 hours, remove the ribs from your oven and let them rest for 20 minutes before slicing apart. Or, if you like wet, saucy ribs, turn the oven to 350˚ F and add your favorite barbecue sauce, and cook uncovered for an additional 15 minutes.
Chili Roasted Corn:
Corn on the cob (one per person)
Oil or butter, just a drizzle
Salt, to taste
Chili powder, to taste
Preheat your oven to 450˚ F.
While the oven heats, shuck your corn. Next, rub them with neutral oil or butter, and sprinkle with salt.
Roast the corn in the oven for 8 minutes.
Remove the corn from the oven and sprinkle with chili powder. Return to oven and roast 5 more minutes.
Enjoy with a glass of Dundee Hills Pinot Noir. Happy birthday, America.
1 pound ground beef or lamb
Salt and pepper -> to season the meat
1 large onion diced
3 carrots diced
4 sprigs of thyme - picked and finely chopped
3 T flour (I like Wondra it’s very fine and easy to make sure it doesn’t clump)
1 T of butter - typically this would be equal to the butter, but in this case the roux will form because of the fat in the meat
1 C Stoller Pinot
2 T tomato paste
2 T Worcestershire sauce
1 C stock - beef, chicken, veggie - doesn’t matter
1 C English peas - fresh or frozen
Brown the meat of your choosing and season liberally with salt and pepper.
Sweat the carrots with the meat once you get the meat 1/2 way browned
Then add herbs, flour and butter - cook for two minutes creating a blonde roux. Just enough to get the raw flour flavor gone, but still light enough to have binding properties
Next go in with Stoller Pinot, tomato paste, Worcestershire sauce and stock. Cook this down for about five minutes until the excess liquid is gone and it looks like beef in gravy
Add your peas and stir - taste and adjust seasoning
Slap all of that into your favorite casserole dish and turn your oven on to 375.
Then take either leftover mashed potatoes or make the fresh recipe.
Smooth on the top. Bake the whole thing about 25 minutes browning those epically sexy taters.
Epic Mashed Potatoes
2# Yukon Gold taters - peeled (optional) large diced (not optional)
1 TSP salt (but let’s be real, I use more salt than that)
1/4 C hot heavy cream
1/4 C hot buttermilk
5 cloves fresh garlic smashed and tossed in
2 T unsalted butter, softened (close to room temp is best)
2 T sour cream
2 T marscapone
Salt and Pepper
1 T fresh chives - chopped
1 T fresh flat leaf parsley - chopped
Boil the diced potatoes in seasoned water until fork tender - drain water and start mashing
Separately warm the heavy cream and buttermilk and garlic together - bring up to a boil and simmer on low until the taters are tender then add this liquid to begin the mash
Add the butter, sour cream and Marscaopne - I like to whisk or whip with a mixer this until smooth
Taste and add salt and pepper
Add your herbs and reserve some to garnish after baking the pie
This soup was created by our Culinary Director, Becca Richards for the 2017 Pre-Thanksgiving and Thanksgiving Weekend Celebrations.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Servings: 25-40 depending on size of shoulder. Estimate roughly .6 lbs per person.
Prep Time: 30-45 minutes
Total cooking time: 8-12 hours
Preheat oven to highest setting: 480-500 degrees Fahrenheit.
Turn on the convection fan/oven if you have one.
- 15-25 lbs, untrimmed
- 10 oz. to 2 Cups of coarse Kosher salt or rock salt
Ingredients for paste:
- Garlic (15 cloves, peeled)
- 6 Shallots
- 5 Large sprigs rosemary - picked
- 10 sprigs thyme – picked
- Scant ½ Cup Oil – grape seed oil or a blend of 75% Non-GMO canola with 25% Olive oil
- Place the above in a food processor with a pinch of salt and two pinches of black pepper. Process until ingredients turn to paste.
- Place beef roll into a large deep roasting pan.
- Season the meat on all surfaces with coarse or rock salt so it looks like it was rolled in snow.
- Rub the paste mixture all over the shoulder roll.
- Next, pat on another thick layer of coarse kosher or rock salt.
- Place the shoulder into the roasting pan and set into the preheated oven for 20 minutes. It should form a dark crust.
- Remove the shoulder roll from the oven. Drop temperature to 200 degrees-- Turn off convection oven/fans and switch to bake.
Ingredients for Braise:
- 1 bottle of Stoller Family Estate Dundee Hills Pinot Noir
- 10 whole Shallots - peeled
- 3 heads of garlic whole - unpeeled
- 2 oz. Rosemary - stems and all
- 2 oz. Thyme - stems and all
- 6 Bay Leaves - best if fresh
- 10 quarts of chicken stock
- In a stock pot place the Pinot Noir and chicken stock and bring to a boil. (When braising it’s best to start with warm liquid than from cold).
- In the roasting pan, place all herbs and garlic around the beef shoulder, then pour in the stock and wine until it comes to the middle of the meat. (If you prefer, you can use an electric roasting pan. Be sure to keep temperature at 200 degrees).
- Place the roasting pan in the 200 degree oven and cook 8–10 hours.
- After 8-10 hours, remove roast from oven and let rest for 30 minutes
- The roast will have a crackled crust – remove the crust
- With a ladle, skim and throw away the fat from the pan juices. Use the remaining juice to pour over the beef as you serve it, or use the juice to make gravy.
- There’s a slight crust on the roast- pierce through it and the rest should fall apart when pulled with a serving fork.