recipe courtesy of Chef Leigh Hesling, Executive Chef at Green Valley Grill , Greensboro, North Carolina
- 8 lbs beef short ribs salt & pepper
- 4 cups J. Lohr Estates Seven Oaks Cabernet
- 6 oz celery, diced roughly
- 12 oz carrots, diced roughly
- 12 oz yellow onions, diced roughly
- 1⁄2 oz fresh rosemary sprigs
- 6 oz shallots, cut in half
- 3 oz fresh garlic, whole cloves
- 12 oz bottle root beer
- 5 qts beef stock
- 2 russet potatoes duck fat for frying
Salt and pepper the short ribs liberally, and sauté in a very hot, deep-sided pan, browning on all sides. Remove ribs from the pan and add celery, carrots, onion, rosemary and shallots. Cook vegetables until they have caramelized. Deglaze the pan with the four cups of J. Lohr Estates Cabernet and reduce until approximately 90% of the liquid evaporates. Add root beer and short ribs, and cover with beef stock. Cook on stovetop, or in a 350°F oven, until meat falls off the bone (about one and a half to two hours). Remove ribs and debone. Save liquid.
Strain the liquid through a fine strainer several times until all particles are removed. Place liquid in a pan, reduce by 3⁄4 and reserve for service. Place each uncooked whole potato in a Japanese mandolin/turning slicer and create long, continuous potato strings. Each potato should yield enough to wrap two portions of short rib. Wrap each short rib portion with potato strings and drop into fryer filled with duck fat. Fry until golden and crispy. Serve with reserved braising liquid.