Braised Cabernet and Mushroom Short Ribs | Jordan Winery

Ingredients

• bloomed 2 tablespoons kosher salt Leek Fondue 3 leeks
• white part only
• sliced thin and washed of any grit 2 sticks butter ¼ cup cream Salt to taste Pickled Mirepoix 3 tablespoons carrot
• brunoise cut 3 tablespoons onion
• brunoise cut 3 tablespoons celery
• brunoise cut (reserve small inner leaves for garnish) 2 teaspoons Jordan Estate Extra Virgin Olive Oil ½ teaspoon kosher salt ¼ cup apple cider vinegar