Malbec, Cabernet Franc. This powerhouse winemaking family is responsible for some of S. America's most exciting wines. With all the dark, brooding fruit and spice you expect from Malbec and a sharp stony lift from the Cab Franc.

Michelini i Mufatto GY 2018

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Crispy Brussel Sprouts, Yukon Mashed Potatoes, Garlic Chive Chimichurri

Preheat your oven to 325°F (165°C). Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned.

Prepare the Beef

Remove the short ribs and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened. Add the beef broth, red wine, bay leaves, and thyme, stirring to combine.

Add Vegetables and Liquid

Return the short ribs to the pot, cover, and transfer to the oven. Braise for about 3 hours, or until the meat is tender and falling off the bone.

Braise the Ribs

While the beef is braising, place the Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Potatoes

Add butter, heavy cream, salt, and black pepper to the potatoes. Mash until smooth and creamy. Keep warm until serving.

Mash the Potatoes

Toss the halved Brussel sprouts with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven at 425°F (220°C) for about 20-25 minutes, until crispy and golden.

Roast the Brussel Sprouts

In a bowl, combine chopped parsley, chives, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Mix well and let sit for at least 15 minutes to allow the flavors to meld.

Make the Chimichurri

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrots, chopped

celery, chopped

garlic, minced

beef broth

red wine

bay leaves

fresh thyme

Yukon Gold potatoes, peeled and cubed

butter

heavy cream

Brussel sprouts, halved

fresh parsley, chopped

fresh chives, chopped

red wine vinegar