2014 Faust (Quintessa) Cabernet Sauvignon, Napa Valley & Instant Pot Beef Short Ribs

Kick some culinary ass and amaze your friends and family! First step - open this very sexy Napa Cab and pour a couple glasses to let it stretch its legs, put some tunes on, and in the time it takes this wine to open up, you're going to have dinner on the table. I like to serve my short ribs over Cheesy Polenta (not going to be too specific with the cheese because it depends on what's in the fridge - Parm, Pecorino, Manchego, Cheddar...they all work) with a warm baguette that's  all slathered up with some good French butter and a little green salad. It's super easy and everyone will think you are like, literally, a rock star.  

P.S. Don't use this wine to cook with. That's silly. I have many very good Cabs that work really well as the wine you're slugging into the pressure cooker and sipping on while you cook and aren't $50 a bottle. Save the Faust for drinking with the meal.

 

The recipe is from Girlandthekitchen.com. 

    Ingredients 4-5 lbs short ribs 1 large onion 2 shallots 2 large carrots 5 cloves garlic 1 sprigof rosemary 4-5 sprigs of parsley 3 cups good red wine 1 cup chicken or beef stock 3 tbsp balsamic vinegar salt and pepper to taste Instructions Preheat the Instapot to the "Saute" option. Season your short ribs really, really well with salt and pepper. I always use Kosher salt. Place them in one layer in your pot and let them sear. Don't touch for abut 7-8 minutes. In the mean time, dice up your onions, shallots and carrots. After 7-8 minutes are up, your flip the meat to the other side and let it go for another 5 minutes. Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crown the pot. Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out. Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper. Add in the red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom. Nestle the short ribs back in and add in about 1 cup of chicken or beef stock. You want the meat about 3/4 of the way. Add in one sprig of rosemary and the parsley sprigs. Seal the Instapot insuring that the venting switch is set on to the "Sealing" position.  Press the "Stew" option and set the manual time to 35 minutes on high pressure. Once the timer beeps, allow the Instapot to go into the "Keep Warm" function for 15 minutes.  Carefully, switch the venting tab to the "Venting" position and only once all the steam has been released go ahead and carefully remove the lid of the pot. Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat.  Add in the 3 tablespoons of balsamic vinegar, and turn back onto the "Saute" option.  Allow to boil until it has reached a glossy and glaze consistency. Pile the polenta in a big bowl, top with short ribs and sauce and get to it, y'all. 

 

 

Ingredients

  • 4-5 lbs short ribs
  • 1 large onion
  • 2 shallots
  • 2 large carrots
  • 5 cloves garlic
  • 1 sprigof rosemary
  • 4-5 sprigs of parsley
  • 3 cups good red wine
  • 1 cup chicken or beef stock
  • 3 tbsp balsamic vinegar
  • salt and pepper to taste

Instructions

  1. Preheat the Instapot to the "Saute" option.

  2. Season your short ribs really, really well with salt and pepper. I always use Kosher salt.

  3. Place them in one layer in your pot and let them sear. Don't touch for abut 7-8 minutes.

  4. In the mean time, dice up your onions, shallots and carrots.

  5. After 7-8 minutes are up, your flip the meat to the other side and let it go for another 5 minutes.

  6. Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crown the pot.

  7. Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.

  8. Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper.

  9. Add in the red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom.

  10. Nestle the short ribs back in and add in about 1 cup of chicken or beef stock. You want the meat about 3/4 of the way.

  11. Add in one sprig of rosemary and the parsley sprigs.

  12. Seal the Instapot insuring that the venting switch is set on to the "Sealing" position.  Press the "Stew" option and set the manual time to 35 minutes on high pressure.

  13. Once the timer beeps, allow the Instapot to go into the "Keep Warm" function for 15 minutes.  Carefully, switch the venting tab to the "Venting" position and only once all the steam has been released go ahead and carefully remove the lid of the pot.

  14. Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat.  Add in the 3 tablespoons of balsamic vinegar, and turn back onto the "Saute" option.  Allow to boil until it has reached a glossy and glaze consistency.

    Pile the polenta in a big bowl, top with short ribs and sauce and get to it, y'all. 

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2014 Faust Cabernet Sauvignon, Napa Valley 49.99

Faust is the epitome of the style that has made Napa Cabernet Sauvignon world renowned: bold and powerful, yet elegant and concentrated. Dense and inky, the core is a beautiful, rich ruby color. The aromas lift out of the glass with blackberry, black cherry, ripe raspberry and tea leaf. The entry is impressive with a fleshy mouthfeel and notes of cassis, dark chocolate and ripe berries. The layers continue to unfold throughout a long finish.

 

Critical Acclaim

James  Suckling - 94 points

This is very intense with blackberries, dark chocolate, fresh mushrooms and blackcurrants. Full-bodied, fine and fruity yet complex and intense. Structured and lightly austere. Beautiful. Drink in 2020.

The Wine Advocate - 90 points

Another strong effort from Quintessa is the 2014 Cabernet Sauvignon The Faust. This has an inky blue/purple color and notes of Asian plums, blackcurrants, road tar, and charcoal embers in a deep, wonderfully fruited, rich and savory, lush style. Drink it over the next 10-15 years.

 

Kristian Denis