Courtesy of Chef Dave Bishow, Chef at Saddlebrooke Country Club, Tucson, Arizona
Serves 6 to 8
- 2 cups J. Lohr Estates Falcon's Perch Pinot Noir 
- 2 cups beef stock
- 4 cups crushed tomatoes in juice
- 4 lbs beef short ribs
- 1 sweet yellow onion, julienned
- 2 garlic cloves, minced
- 2 bay leaves
- 2 Tbsp extra virgin olive oil
Preheat oven to 300°F. Cut the short ribs into 8-oz pieces. Heat the olive oil in a large oven-safe pan over medium temperature. Add the short ribs to the pan and sear until a nice golden brown. Add the onions and garlic and quickly sauté. Add J. Lohr Estates Pinot Noir, beef stock, and tomatoes, and bring to a boil. Cover the pan with foil and place in an oven for 3 hours. Let cool and skim off the fat. Save braising liquid for sauce.
- 1 1/2 lbs cooked potatoes, skinless
- 1 egg
- 1 cup all-purpose flour, plus extra for shaping
- salt and peper
Bake approximately 2½ lbs of potatoes. Let cool. After the potatoes are cool, scoop out the meat of the potato and use 1½ lbs of cooked potato. Using a box grater, grate the cooked potatoes to a fine shred. Place the grated potatoes in a bowl, make an indentation in the middle of the potatoes, and add the egg and flour. Add salt and pepper to taste, and mix by hand until everything is incorporated. Sprinkle some flour on a cutting board and roll out the gnocchi dough, in manageable portions, until ropes 1 inch in diameter are formed. Dust with more flour and cut into ½-inch pieces. Drop the gnocchi pieces into a pot of boiling water, stirring very gently until the gnocchi floats for 30 seconds. Drain the gnocchi in a strainer and set aside.
- Braising liquid from short ribs
- 1 Tbsp butter
- 1 Tbsp Parmesan cheese
Place two cups of the braising liquid from the short ribs into a small saucepan. Reduce the sauce until it starts to thicken, then add the butter and Parmesan cheese to tighten up the sauce.
- 1 cup slivered arugula
Pour the sauce over the gnocchi and gently toss together. Portion the gnocchi and sauce into serving bowls and top with the beef short ribs. Garnish with slivered arugula leaves. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir !