Wolfgang Puck has media magic, but he was never a flash in the pan. He came from humble Austrian beginnings, trained at the top-tier 5-Star French restaurants, then transplanted to California where he eventually opened his star-studded eateries Spago, Chinois, and Postrio, which led to his building an empire while also helping to raise over $ 25 Million for charities.

The man is solid as his Austrian national roots, driven by centuries of inborn love of beauty, excellence, and indulgence. This may be the secret heart of his stupendous success and even his trademark motto “Live Love Eat”.

For even as the three nations that Wolfgang has called home struggle with the rest of the world for a new ground, the comforting warmth and deliciousness of this recipe, and the meditative quality of its preparation, feels and tastes as rich and sustaining as the solid roots of his history and the soaring heights of his career. Follows is a wine suggestion to make a magnificent match.

Ingredients:

1 bottle full-bodied red wine, such as Côtes du Rhône
2 medium carrots, coarsely chopped
1 large leek, white and tender green, coarsely chopped
5 garlic cloves, coarsely chopped
4 parsley sprigs
2 thyme sprigs
1 bay leaf
8 beef short ribs (about 5 1/2 pounds), trimmed of excess fat
Salt and freshly ground pepper
1/2 cup all-purpose flour, for dredging
1/4 cup vegetable oil
1 quart rich veal stock, or one 6 1/2 – ounce container demiglace diluted in 3 cups of water (see Note)
2 tablespoons grainy mustard

Instructions:

In a large saucepan, bring the wine to a boil over moderately high heat. Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a large shallow baking dish in a single layer. Pour the marinade over the ribs, cover and refrigerate overnight.

Preheat the oven to 300°. Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.

Season the ribs with salt and pepper and dredge them in the flour. In a large skillet, heat 2 tablespoons of the oil until almost smoking. Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining ribs in the remaining 2 tablespoons of oil and add them to the roasting pan in a single layer.

Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the veal stock. Cover with foil and bake for about 3 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a large baking dish. Leave the oven on.

Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until reduced to 2 cups, about 15 minutes. Whisk in the mustard and season with salt and pepper.

Pour the sauce over the ribs. Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.

The short ribs can be prepared through Step 5 and refrigerated for up to 2 days. Let return to room temperature before baking.

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From the Tamayo Family Vineyard is their 92-point proprietary red, CANA. Inspired by the first century miracle at CANA, this New World red can be prized by discerning palates all over the world. Winner of the Gold Medal at the World Wine Championships 2009, and the Silver Medal at the San Francisco Chronicle Wine Competition 2009.

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