Merry Edwards Wines

Short Rib and Taleggio Flatbread — Listed Below these fields

Short Rib and Taleggio Flatbread

Pairs Well With

    Cuvee August Pinot Noir


6 rectangular 12-inch-by-5-inch flatbreads or par-baked thin crust pizza dough
Braised short ribs (recipe below)
1 pound taleggio cheese cut into small cubes
Garlic cream (recipe below)
Pickled red onions (recipe below)


In a 450-degree oven, cook the flatbread until light golden brown and partially crispy. Remove and evenly add the cubed short ribs, pickled onion and the cheese amongst the breads. Bake again until cheese is melted and bubbly. Remove and drizzle the garlic cream over all the breads. You can serve one flatbread per person with a salad for a main or cut each bread into 10 or 12 pieces to serve as hors d’oeuvres.

Braised Short Ribs


2 short ribs (approximately 2 pounds)
4 sprigs thyme
1 sprig rosemary
1 bay leaf
1 slice bacon
1 celery stalk cut into 1-inch pieces
¼ cup vegetable oil
1 to 2 small carrots cut into 1-inch pieces
1 to 2 small onions cut into 1-inch pieces
1 teaspoon cracked black peppercorns
6 cloves garlic, smashed
1 tablespoon tomato paste
¼ cup flour
1 cup ruby port
2 cups red wine
1 quart unsalted beef stock
Salt to taste


Make a bouquet garni by rolling up the rosemary, thyme and bay into the bacon and tying it closed. Season the ribs with salt and pepper and sear on the stovetop, turning until all sides are golden brown. Set aside. Add the carrots, onion, garlic and black peppercorns to the pan you seared the meat in, and sauté until light brown. Stir in tomato paste and cook for two minutes. Then add flour and stir well. Add the bouquet garni, port and wine and reduce to 1/3 cup. Return the ribs to the pot. Add the stock and salt and bring to a simmer. Continue to cook in a 325°F oven for about 4 hours or until tender. Cool completely before removing the ribs, reserving the liquid. Bring liquid to a simmer and skim the fat from the top and discard the vegetables. Cook the liquid over medium heat until reduced to one cup of sauce. Remove the meat from the bone and cut into small cubes and add to the reduced liquid.

Garlic Cream


2 cups heavy cream
4 cloves garlic, smashed
2 sprigs tarragon
2 sprigs thyme
1 bay leaf
1 teaspoon ground black pepper


Bring all ingredients to a simmer in a small saucepan and reduce until thickened. Strain the cream and reserve.

Picked Red Onion


1 medium red onion, diced
½ cup red wine vinegar
¼ cup red wine
¾ cup granulated sugar


Bring all ingredients to a simmer and cook until liquid is almost gone and onions are shiny.

 Serves 6 as a main course

As one of the Corporate Chefs for ESquared Hospitality, David Craine has been among the creative stars behind dishes you’ll find on the menus of BLT restaurants nationwide. In this pairing, the richness of the short ribs and cheese marry beautifully with the deep earthiness and full fruit flavors of the Cuvée August. For his effort, David wins a magnum of this memorable wine.