By Laurie Figone
When I first started filming ‘Cooking With Laurie’, the first three ranchers I visited all told me the same thing… Do you know Loren Poncia? He would be GrEaT on your show! I did not know Loren Poncia at the time, but I could not wait to meet such a well-known guy.
In the fall of 2011, I visited Stemple Creek Ranch which raises all natural, grass fed beef and lamb and…I finally met Loren Poncia! Loren gave me a tour of his ranch near Tomales and explained how his rich soil and the cool coastal air and fog make for a great crop of clover and rye grass. He also explained how good genetics have helped him achieve that GrEaT marbling in his meat; which is what you need for flavor and tenderness. Loren compared cattle to us on Super Bowl Sunday…”Ideally, you want them to get a full belly and lay down and get fat.”
Speaking of Super Bowl Sunday, this would be a SuPeR recipe to serve…make it the day before and just reheat in a crock pot game day!
Manhattan Beef Short Ribs
This recipe was created for my wonderful husband, his favorite cocktail is a Korbel Brandy Manhattan served with a green olive on top, the flavors have blended together perfectly for a spectacular creation!
4 lbs. 3-inch long beef short ribs
¼ c. all- purpose flour
1 tsp. salt
½ tsp. black pepper
1/2 c. olive oil, divided
3 c. onions, chopped
3 c. baby carrots, chopped
3 c. celery, chopped
¼ c. garlic, minced
2 14.5 oz. cans petite diced tomatoes
3 bay leaves
8 2 in. fresh thyme sprigs
1 ½ c. vermouth
½ c. brandy
7 oz. pimento stuffed green olives, drained
- Mix flour, salt and pepper in a gallon size freezer bag. Add beef in batches, shaking to evenly coat with mixture. Set aside while you heat oil in a large Dutch oven. Brown beef evenly in batches, about 6 minutes per side, over medium-high heat. (You want a nice dark carmelization on all sides.)
- Remove beef from Dutch oven and set aside. Add remaining ¼ c. olive oil to pot and sauté onion, carrots and celery 3 minutes, stirring. Stir in garlic. Add tomatoes, bay leaves, thyme, vermouth, brandy and olives.
- Return beef to the Dutch oven, covering evenly with sauce. Cover and bake at 325’ for 4 to 5 hours, until beef is tender enough to cut with a fork.
Note: This dish is even more spectacular reheated the following day.
Serve over mashed potatoes or polenta.