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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops 2005 Sauvignon Blanc 2005 Glissando Short Rib and New Potato Salad 6 pounds, beef short ribs 2 pounds, small new potatoes, scrubbed but not peeled, and cut into quarters 3 large sweet Bermuda onions, sliced into rings 2 tablespoons, pepper corns 2 tablespoons, dried tarragon 6 medium sized garlic cloves, minced 1 loosely packed cup of fresh parsley, coarsely chopped 1 cup, olive oil 1 cup, Sonoma County vinaigrette 12-quarts water Heat olive oil in large, deep-sided skillet. Add short ribs to hot oil, browning well on all sides, then set aside. Boil water in large pot, adding potatoes and boiling them until tender (about 1/2 hour). Remove potatoes from boiling water and set aside. Add pepper corns, tarragon, garlic cloves, and 1/4 cup red wine vinegar to boiling water, then add short ribs. Cook until ribs are tender, then remove ribs and cool. When ribs are cool, remove bones and remove fat and gristle, cutting meat into two or three segments. Add meat to mixing bowl, along with boiled potatoes, onion rings and parsley. Add vinaigrette to ingredients and toss well. Serve at room temperature--do not chill. Serve with sourdough French bread and a dry white wine, such as chardonnay or Sauvignon Blanc. Serves 6 to 8. Enjoy with our 2005 Pinot Noir.

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