Featured in our Il Pranzo Experience, this entree is a dish that is sure to impress. Pairs beautifully with our 2021 Eric Bovet Reserve Cabernet Sauvignon.

Served with Sunchoke Purée and Charred Broccoli

2 lbs beef short rib

½ bottle of Proprietary Red Wine (can be substituted)

1 yellow onion, peeled and halved

4 sprigs rosemary

4 sprigs thyme

1 tbsp black peppercorns

1 head garlic, halved

DIRECTIONS

1. Season the short rib with salt and pepper and sear in a medium cast iron pan over high heat on all sides.
2. Transfer to a large, deep baking dish and add the remaining ingredients.
3. Cover the dish tightly with aluminum foil and bake in a 225-degree F oven for 4-6 hours until tender.

Black Garlic Beef Jus

1 qt beef stock

3 cloves black garlic, minced

1/4 c Proprietary Red Wine

2 tbsp butter

½ tbsp ground black pepper

Salt to taste

DIRECTIONS

1. In a sauce pot, bring beef stock to a rolling boil and reduce by 2/3 volume until the consistency is thick and slightly syrupy
2. Add remaining ingredients to pot and allow to simmer over med/low heat until desired consistency

Sunchoke Purée

2 lb sunchokes, washed and cut into large pieces

1 pint heavy cream

1 pint whole milk

1 shallot, peeled and chopped

5 cloves garlic

2 tbsp canola oil

1/4 lb butter

Salt and pepper to taste

1 head broccoli, cut into florets and stalk sliced

2 meyer lemons

¼ c butter, melted

¼ c Lemon Pepper Infused Olive Oil

Salt & Pepper to taste

4 fresh fig leaves

16 oz whole milk

16 oz heavy cream

7 oz sugar

1 oz glucose

1 tsp kosher salt

1 tsp vanilla paste

2 tbsp honey

10 oz egg yolks

DIRECTIONS

1. 1. Combine milk, cream, sugar, glucose, salt, vanilla, and honey in a large pot. Stir to combine and heat until steaming
   2. Lightly toast fig leaves over an open flame or with a butane torch. Add toasted leaves to hot milk mixture, remove from heat, and cover. Allow to steep for at least 30 minutes
   3. Strain milk mixture to remove fig leaves and return to pot. Heat until steaming. Once hot, pour a small amount into egg yolk and whisk to combine. Add tempered yolk mixture to pot. Stirring constantly, continue to heat gently until the temperature reaches 180 degrees.
   4. Immediately remove from heat and pour through a fine mesh strainer into a clean container. Allow to cool completely in the refrigerator or over an ice bath.
   5. Transfer your finished anglaise to an ice cream maker and follow the manufacturer’s instructions