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Beef Back Ribs with Red Fruit Glaze
October 9, 2014
This is a big scene: big wine, big flavor, and big bones! That rich and luscious rib meat glazed with a red fruit BBQ sauce is Chef Ryan Freebern's answer to the 2011 Chalk Hill Estate Red.
June 6, 2013
A deep, rich beef bourguignon to warm both body and soul. Pair with a Chalk Hill Cabernet Sauvignon.
Braised Beef Short Ribs with Green Peppercorn Soubise and Short Rib Jus
March 4, 2014
Serve with fresh spring vegetables like English peas or grilled asparagus and morels, and don't forget the Zin! Enjoy!