Jamieson Ranch cabernet sauvignon braised shortribs, smoked potato puree, wilted dandelion greens, shallot confit

Ingredients

For the shortribs:

#6 boneless shortrib
1 liter JR cabernet sauvignon
1 qt veal stock
3 large carrots, rough chop
2 onions, rough chop
1 whole head garlic, cut in half
1 Tbsp. tomato paste
Sachet of thyme, sage, rosemary, bay leaf
Salt/ pepper
¼ cup olive oil

For the potato puree:

6 large Yukon gold potatoes, peeled, quartered
#1 applewood chips
2 pints heavy cream
# ½ butter, small diced
Salt/ pepper

For the dandelions:

2 bunches dandelion greens, clean, stems trimmed
# ¼ bacon, cut into lardons
Sherry vinegar
Salt/ pepper

For the shallot confit:

#1 shallots, peeled, brunoise
1 liter JR cabernet
1 liter ruby port

Method

For the shortribs:

1. season shortribs with salt and pepper, sear on all sides with olive oil over medium high heat until well browned . Remove from pan, set aside.
2. sauté onions, garlic and carrots over medium heat for 4 to 6 minutes. Add tomato paste and mix well, cooking for an additional 2-3 minutes.
3. pour in red wine, and simmer until reduced to thick consistency.
4. add veal stock, bring to boil. Place shortrib in braising liquid. Add sachet of herbs.
5. once the braising liquid comes back to a boil, reduce to simmer, place a cover over pot and bake in 300 degree oven for approximately 3 to 4 hours, until short ribs are tender.
6. please note, if at any time the liquid has evaporated too much, just top off with water to almost cover the shortribs.
7. once the shortribs are cooked, remove from pan, and reduce liquid in pot to thiken, while skimming off rendered fat. The consistency should be of a nice glaze. Season to taste at the end. If you do to early, as the liquid reduces, the sauce can become salty.

For the potato puree:

1. boil potatoes in salted water until tender all the way thru.
2. place in smoker for roughly 30 min.
3. remove potato and process through a potato mill.
4. fold in diced butter. Then slowly pour in scalded heavy cream. Season with salt and pepper.

For the dandelion greens:

1. render the bacon over medium heat until brown. Remove and set aside.
2. sauté the greens lightly until you have some caramelization, add bacon, and deglaze with the sherry vinegar. Season with salt and pepper to taste.

For the shallot confit:

1. add into a pot, the brunoise shallots, the red wine and the red port. Bring to boil and simmer until the wine has cooked down to a syrup. This may take up to 3 hours.
2. make sure to stir the shallots well so as not to scorch on bottom.
3. as wine gets more and more reduced, make sure to continuously lower the heart so as not to burn.

Assembly

1. place a mound of potato puree on center of plate.
2. place hot shortribs on top
3. top shortribs with the wilted greens and a dollop of the shallot confit.
4. spoon over the remaining braising liquid as desired.