Cooking With Laurie visits Stemple Creek

Written By: Laurie Figone
Published: January 1, 2013
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


  1. 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.)
  2. 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.
  3. 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.

8  Servings

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