Courtesy of Chef Mario Andreoni, Chef at Panevino, Las Vegas, Nevada
- 12 beef short ribs, single bone
- salt and pepper
- 1/2 cup flour
- 1/2 cup olive oil, divided
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 bay leaf
- 2 cups fresh plum tomatoes, diced
- 4 cups vegetable stock
- 2 cups J. Lohr Estates Falcon's Perch Pinot Noir
Season the short ribs with salt and pepper, and lightly coat with flour. Heat ¼ cup olive oil in a heavy Dutch oven and add the short ribs. Brown the ribs evenly on all sides, remove from the pan, and set aside. Add the remaining olive oil and diced vegetables, and cook until the vegetables are softened. Add J. Lohr Estates Pinot Noir to deglaze, return the short ribs to the pan, and add the bay leaf, tomatoes, and vegetable stock. Bring to a simmer and cook very slowly for about 2½ hours, until the ribs are fork tender. Remove the ribs from the sauce and keep warm. Skim excess oil from the sauce and then press sauce through a fine sieve for a velvety texture.
- 4 cups mashed potatoes
- 1 cup crumbled blue cheese
Fold the crumbled blue cheese into the hot potatoes.
Spoon a serving of the potatoes onto the center of a dinner plate and arrange three short ribs around the potatoes. Drizzle the strained sauce over the short ribs. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!