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When translated from an Italian phrase, ‘Far Niente’ romantically means ‘without a care’. We hope you recapture that essence as you take a behind-the-scenes peek at Far Niente and the fine Cabernet and Chardonnay we produce here in Oakville.




Without a Care

A Blog By Far Niente

Without a Care



Introducing the 2010 Far Niente Cabernet–and a Recipe to Pair

Categories: Far Niente Cabernet, Wine Pairing

It’s Cabernet season! We are looking forward to introducing our newest release to you in February. In fact we’ll be pouring the 2010 Far Niente Cab for tours and tastings starting Monday, February 4. If you’re visiting Napa Valley next month, we would love to share this wine with you. We welcome guests by appointment, so give us a call at (707) 944-2861.

In the meantime, check out this recipe from Chef Trevor. Pair with friends, family and 2010 Far Niente Cabernet Sauvignon.


Braised Beef Short Ribs

2010 Far Niente Estate Bottled Cabernet Sauvignon, Napa Valley, Oakville

Executive Chef Trevor Eliason

Click here for a printable version of this recipe.

In Cab Country, braised short ribs are prized and in the Far Niente kitchen ours go through four days of preparation. We start by brining, then smoking, searing, braising, and finally finishing the sauce to serve. For this home recipe, we have streamlined the process, but the short ribs are nothing short of delicious. We get boneless short ribs which your local butcher should have. This recipe does take a few days of preparation, but the outcome is well worth the hard work.

Far Niente Cabernet, with velvety black fruit flavors and hints of toast and espresso, beautifully complements the delicate marbling and savory meatiness of the short rib.



5 pounds boneless beef short ribs, cut into 10,

8-ounce portions

Beef Brine:

1 gallon water

½ cup salt

1 celery stalk

1 carrot, peeled

1 onion, halved

1 leek, halved, white portion only

6 garlic cloves, halved

1 thyme bunch

1 bay leaf

3 juniper berries, whole

6 black peppercorns, whole

Braising Liquid:

1 bottle Far Niente Cabernet

Sauvignon (or quality, full bodied red wine)

1 quart low-sodium beef stock

1 onion, halved

1 leek, halved, white portion only

1 carrot, peeled

1 garlic clove, peeled

1 thyme bunch

5 parsley stems

1 bay leaf

3 juniper berries, whole

6 black peppercorns, whole


Using a large pot, bring half of the water to a boil. While the water is heating, add the salt, celery, carrot, onion, leek, garlic, thyme, bay leaf, juniper berries and peppercorns. Once the pot reaches a boil, reduce the heat and simmer for one minute. Add the remaining half-gallon of cold water and chill.

Place the raw beef short ribs in the chilled brine for 8 hours or overnight in the refrigerator.


In a 5-quart stock pot, add wine, beef stock, onion, leek, carrot, garlic, thyme, parsley stems, bay leaf, juniper berries and peppercorns. Bring to a boil, then lower the heat to a simmer for 1 hour. Skim the foam that floats to the top.

While this is simmering, grill the beef short ribs. Drain brine from the beef and discard the liquid. Place the beef on paper towels, blotting the excess moisture, which will ensure a better sear and crust.

While we smoke the short ribs at the winery you can achieve some of the smoky flavor by grilling the short ribs on your barbecue. Bring the barbecue to a high heat and cook the short ribs until you have considerable color on all sides of the beef, about 1 minute on each side. Take care not to burn the beef as that will lead to a bitter note at the end. You will not need seasoning because of the flavorful brine.

At this point the braising liquid should be ready to strain. Reserve the liquid and discard the vegetables and flavoring. Place grilled short ribs in a deep baking dish. Add the braising liquid so it nearly covers the beef. Reserve the remaining liquid for finishing the reduction sauce. Tightly cover the short ribs with aluminum foil or a tight-fitting lid.

Place in a 300ºF oven for 4–6 hours. The alternative is to turn your crock pot to a low setting and braise the short ribs overnight (12–14 hours). When short ribs are fork tender, allow them to cool in braising liquid, which will lock in the delicate flavors.

To make the jus, combine equal parts of the braise with the reserved braising liquid. On the stovetop, reduce by half, skimming the fat from the top. Return the short ribs to the reduced liquid, and heat in a 350ºF oven until hot and serve. Roasted potatoes and carrots make a great side dish.

Click here for a printable version of this recipe.