J. Lohr | Harvest Short Ribs

Ingredients

• beef short rib, 3-bone 2x2 cut
• 2 carrots, medium diced
• 1 whole fennel bulb, quartered
• 3 Cipollini onions, peeled
• 2 stalks celery, medium diced
• 1⁄2 cup sundried tomatoes
• 5 sprigs thyme
• 1 sprig rosemary
• 1⁄4 cup whole peeled garlic cloves
• 6 medium-sized fingerling potatoes
• 1 cup J. Lohr Cabernet
• 2 qts. dark veal or beef stock
• 4 Ashlock prunes
• 1⁄2 tsp. cocoa powder
• salt
• pepper
• Gremolata
• 3 Tbsp. parsley, chopped
• 1 Tbsp. Cerignola olives, chopped
• 1⁄2 tsp. lemon zest
• 1 clove garlic, finely sliced
• 1 Tbsp. fresh thyme leaves, chopped
• 1 tsp. fresh rosemary, chopped
• 1⁄4 cup extra virgin olive oil