Latino Short Rib Tapas with J. Lohr Estates Falcon’s Perch Pinot Noir

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

Short Ribs

  • 2 lbs boneless short ribs
  • 1 Tbsp olive oil
  • 1 Tbsp garlic, chopped
  • ¼ cup shallots, chopped
  • ¼ cup orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 cup canned tomatoes, chopped
  • 2 tsp fresh thyme
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Italian parsley, chopped
  • 1 cup chicken stock
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir
  • 1 Tbsp unsalted butter
  • 2 Tbsp roasted peppers, diced–optional garnish
  • 2 Tbsp parsley, finely chopped–optional garnish

Pan-sear the short ribs with the olive oil. Add the garlic and shallots and cook for about 2 minutes. Then add citrus juices, tomatoes, herbs and stock. Cook for another 2 minutes and then add the J. Lohr Pinot Noir. Cover and place in a 325°F oven for 1 hour. Cook until fork-tender, remove meat and keep warm. Place cooking pan back on the stove and reduce the liquid by half. Whisk in butter at the end.

Polenta

  • 1 cup polenta
  • 4 cups chicken stock
  • 3 Tbsp heavy cream
  • 1½ Tbsp Maytag blue cheese
  • 1 Tbsp unsalted butter

In a medium saucepan, bring chicken stock and cream to a simmer. Slowly whisk in the polenta and cook slowly for 45 minutes over low heat, stirring often to prevent sticking. Stir in the butter and cheese, and keep covered until ready to serve.

To Serve

Spoon polenta onto four dinner plates, divide the short ribs between the plates and top with sauce. Can be garnished with roasted diced peppers and fresh chopped parsley. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir.