Braised Painted Hills Beef Short Rib Parmentier

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 6

Ingredients:

For Short Ribs:
3 pounds boneless Painted Hills beef short ribs
1 ½ cups carrots, medium dice
1 ½ cups celery, medium dice
3 cups onion, medium dice
1 bottle J Pinot Noir
2 quarts beef stock, unsalted
1 each bay leaf
2 sprigs thyme
6 sprigs parsley
8 black peppercorns

For Parmentier:
2 pounds Yukon Gold potatoes (about 6 medium) , peeled and quartered
3 tablespoons Butter
¼ cup cream
Kosher salt and pepper to taste  

Method:

For Short Ribs:
Preheat oven to 250º.
Season the short ribs with salt and pepper. In a large saute pan over high heat, heat 2 tablespoons of oil until very hot. Carefully place the short ribs in the oil, and sear both sides until very well browned and caramelized. Remove the short ribs, set aside and drain the oil. Add carrots, celery and onions; cook over medium heat until tender. Deglaze the pan with J Pinot Noir and reduce the wine until almost dry. Add the beef stock , bay leaf, thyme, parsley, and peppercorns. Bring to a boil. Once boiling, reduce the heat and simmer for 45 minutes. Strain the liquid through a fine chinois. Discard the strained vegetables and herbs. Add the short ribs back to the liquid and bring to a simmer. Place in the oven for 2 ½ -3 hours, covered, until the short ribs are fork tender. Remove the beef from the liquid and shred. Place the beef in a casserole dish and keep warm. Skim the oil off the liquid, bring to a boil and reduce the liquid to about 3 cups and pour over shredded beef. Adjust seasonings.

For Parmentier:
Preheat oven to 350º.
Place potatoes in a large pot; add enough cold water to cover by 1 inch. Bring to a boil and cook until tender, 15-20 minutes. Drain and place potatoes in a ricer. Add butter and cream; mix well. Place potatoes in a star tip fitted pastry bag and pipe over beef in casserole dish. Place casserole on a parchment paper lined sheet tray and bake for 20 -25 minutes or until potatoes are golden brown.