I’ve teamed up with a group of bloggers and Instagrammers to unveil our favorite #virtualpotluck for winter. Although we’re in different locations, we’ve teamed together to create an outstanding winter menu. Ours is for New Year’s Eve and New Year’s Day, but equally perfect for Valentine’s Day or Football Sunday. We’re sharing some of our favorite recipes and I’ve tagged everyone participating, so be sure over the next couple of days, to check out what we’re doing. Join in the fun and feel free to use the hashtag!

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We all spent some days in Napa together and this was a favorite dish I shared with them that I’d also like to share with you. Large, square cut, boneless short ribs, served with mashed potatoes and a black vinegar syrup. Without a doubt, this is one of the most delicious things to make. I first enjoyed this dish at a restaurant called Zinfandel in Chicago, which no longer exists. Every time I went I ordered this dish and felt it would be impossible to order anything else. I often think it’s perfect for a last meal. It starts with a super high quality boneless short rib that’s cut square and requires a good bottle of red zinfandel and some high-quality red wine vinegar. For this particular dish, I started with a nicer grocery store brand and reduced it down. I finished it with a 1/2 a cup of a super high quality balsamic and reduced further. Divine! I have a dear friend who I see a couple times a year. I made this for him about 10 years ago and he often remarks he thinks it was one of his top 5 meals in his life.

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Equipment

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