recipe courtesy of Chef Mario Andreoni, Panevino, Las Vegas, NV
- 12 beef short ribs, single bone (5 oz ea)
- ½ cup carrots, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 1 bay leaf
- ½ cup extra virgin olive oil
- 1 qt vegetable stock
- 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir
- 2 cups fresh plum tomatoes, diced
- Salt and pepper, to taste
- 4 cups mashed potatoes
- 1 cup blue cheese
Season short ribs with salt and pepper, and give a light dusting of flour. Brown the short ribs in a medium pot, then add the diced vegetables. After cooking the short ribs for about 10 minutes, deglaze the pan with the J. Lohr Estates Pinot Noir, and add the tomatoes and the vegetable stock. Let it simmer for about 2½ hours until the ribs are very tender. Remove the short ribs from the sauce, and strain the sauce through a fine mesh to get a velvety consistency.
When ready to serve fold some crumbled blue cheese into the previously prepared mashed potatoes. Spoon a serving of the potatoes in the middle of the plate, and place 3 short ribs equidistant around them. Drizzle some of the strained sauce across the short ribs, and serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!