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Winter recipes and cabernet, syrah or BOXT Profile Five wine pairings

If it snowed in Austin, this is what we would eat every night. Nothing says winter like a hearty, savory beef stew, braised ribs and berry pie. Our delectable number five loves the bold flavors that match its own boldness, and it loves the berries too, because they bring out its softer side. 

We can just imagine a roaring fire, twinkling lights and a soft snow coming down outside while we sit inside, cozy and warm, curled up on the couch enjoying the wonderful meal we just ate and another glass of number five.

This wine loves gouda or an aged cheddar.


Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Serves: 8 

  • 2 pounds chuck roast, cubed
  • 1 1/2 pounds red potatoes, cubed
  • 10 ounces pearl onions
  • 4 carrots, cubed
  • 4 celery ribs, sliced in ¼ inches
  • 2 Tablespoons olive oil
  • 4 Tablespoons cornstarch divided in half
  • 1 teaspoon sugar
  • 1 teaspoon salt, halved
  • 1/2 teaspoon fresh ground black pepper, halved
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon allspice
  • 2 cloves minced garlic
  • 2 Tablespoons tomato paste
  • 1/4 cup Worcestershire sauce
  • 4 cups beef broth
  • 1/4 cup cold water
  1. In a medium bowl, combine 2 tablespoons of the cornstarch and one half of the salt and pepper. Add cubed beef and toss to coat. 
  2. In a large stock pot or Dutch oven, heat oil on medium-high heat. Add the beef and brown on all sides. About 7 minutes. 
  3. Stir in the minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
  4. Pour in the beef broth and Worcestershire sauce, scraping the pan to get up all the drippings.  
  5. Add red potatoes, pearl onions, carrots and celery. Season with the rest of the salt and pepper, sugar, parsley, paprika, oregano, basil, black pepper and allspice.
  6. Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
  7. In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
  8. Salt and pepper to taste. 

Serve hot with crusty bread or toast points.


Prep Time: 10 minutes
Cook Time: 3 hours 30 minus
Serves: 6

  • 3 pounds boneless beef short ribs, about 6 pieces
  • Kosher salt and freshly ground black pepper
  • 2 cups BOXT #5
  • 1 cup water or beef broth
  • 1 head of garlic sliced in half horizontally
  • 4 sprigs fresh rosemary 
  • 4 sprigs fresh thyme 
  • 1/2 cup cornmeal
  • 1 cup milk
  • 2 cups water
  • Salt
  • 3 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  1. Preheat oven to 475°F degrees.
  2. Rinse the ribs and pat dry.
  3. Salt ribs liberally on all sides and place on a large rimmed baking sheet. 
  4. Roast for 20 minutes or until they start to turn brown and form a crust. 
  5. Transfer ribs to a roasting pan or 14″ x 10″ baking dish.
  6. Reduce oven temperature to 275°F.
  7. Pour 1/2 cup of wine onto the baking sheet to help scrape up drippings. Drizzle over ribs and add the remaining wine, water, garlic and herbs.
  8. Cover the pan tightly with foil and return to the oven for 3 1/2 hours, until the meat is very tender and breaks apart when prodded with a fork. 
  9. Remove from the oven and let the meat rest, covered, for 20 minutes.
  10. Remove to a bowl, shred with a fork and cover with pan juices.
  1. In a large saucepan, bring the milk and water to a boil. Add 2 teaspoons salt and slowly whisk in the polenta until smooth.
  2. Reduce heat and simmer until polenta thickens, about 20-25 minutes. Stir in the butter and cheese. Cover and keep warm until serving.

Serve ribs over polenta. 


Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 12 

  • 2 homemade or store bought pie crusts for a 9” deep dish pan. 
  • 7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry).
  • 1 cup + 1 teaspoon granulated sugar (the extra teaspoon is for the top of the pie)
  • 1 Tablespoon lemon juice
  • 4 Tablespoons cornstarch
  • 2 Tablespoons butter
  • 1 large egg white beaten with a fork
  1. Preheat oven to 400°F.
  2. In a large saucepan, combine berries, sugar and lemon juice. Simmer over medium heat until warmed, stirring occasionally, about 8 minutes.
  3. Taste for sweetness and add more sugar to taste if desired.
  4. Ladle out ½ cup of berry juice into a small bowl. Add the cornstarch and whisk gently until smooth.
  5. Slowly add cornstarch mixture to the rest of your simmering berries. Stir gently so as to keep the berries intact. Let thicken, about 3 minutes.
  6. Remove from heat, stir in the butter and let cool to room temperature. About 15 minutes. 
  7. Pour berry mixture into pie shell and add the top pie crust.
  8. Crimp the top and bottom crust edges together,  slice several small cuts in the top or prick with a fork to let off steam. 
  9. Brush a thin layer of beaten egg over the top and sprinkle lightly with sugar. 
  10. Bake for 40-45 minutes. Set a time for 25 minutes and check to see if crust is browning too quickly. Tent with aluminum foil if necessary. 
  11. When crust is golden brown and berries are bubbling, remove pie to a wire cooling rack and allow to cool for several hours. 

Once cooled completely, serve or store overnight and serve the next day. 

Use code: UNBOXT for $20 off your first order


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