“Seven Oaks” Braised Short Ribs with Sweet Potato Purée

recipe courtesy of Chef  Kevin Bertrand, Chef at The Tap House, Tuckahoe, New York

Serves 4 to 6

Short Ribs

  • 1 Tbsp cumin 
  • 1 Tbsp garlic powder 
  • 3⁄4 Tbsp ground anise 
  • 1⁄2 Tbsp ground black pepper 
  • 2 cups veal stock 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet 
  • 2 Tbsp tomato paste 
  • 3 lbs boneless short ribs 
  • 2 carrots, roughly chopped
  • 1 Tbsp granulated sugar
  • 3 onions, roughly chopped 
  • 2 celery stalks, roughly chopped
Mix dry ingredients in a bowl and rub mixture on short ribs. Refrigerate for 24 hours prior to cooking. Season short ribs with salt and sear in a pan over medium heat. Once seared, remove short ribs and add celery, onions and carrots to pan. Add tomato paste, veal stock and J. Lohr Estates Cabernet Sauvignon to the vegetables and bring to a boil. Add the seared ribs back into the pan, completely covering the meat with the vegetable mixture. Bring to a boil, then cover and place in 300°F oven for approximately three hours.
Sweet Potato Puree
  • 8 sweet potatoes
  • 1⁄2 qt heavy cream 
  • 1⁄2 lb butter
  • 2 cloves garlic, minced
Bake sweet potatoes in 400°F oven until cooked through, approximately 45 minutes. In a medium sauce pot, reduce heavy cream and garlic. Peel potatoes and place in food processor with butter and heavy cream mixture. Blend to desired consistency. Serve sweet potato purée alongside short ribs and garnish with steamed baby beets, snow peas and radish sprouts. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!


ChefKevinBertrand.pdf2.08 MB