Upon the insistence sous vide websites or books everywhere, short ribs are the showcase piece for this next pizza project. According to these various resources, short ribs can take anywhere from 12 to 72 hours, depending on preferred texture.

I decide to try a 72°C bath for about 24 hours so the meat would be just beginning to fall off the bone. As short ribs are new to my kitchen, a 24-hour projection allows wiggle room for mistakes, one of which almost flopped the entire pie in its final stages.

The half-pound of bone-in short rib purchase looks somewhat scant, but for a single pizza it proves to be plenty. To keep to the classics, mashed potatoes a la sous vide seems a fitting accompaniment for the ribs. Getting saavy with russett potatoes, the outsides are cut for potato skins for immediate enjoyment.

Meanwhile, the fleshy insides were wrapped up and tossed into the sous vide in the final hours of the short ribs’ bath. After taking the short ribs out to begin building the sauce, I upped the temperature to 90°C for the final 20-30 minutes for the potatoes to soften just enough.

For the sauce, I made a red wine reduction steeping yellow onions, shallots, garlic and thyme aromatic richness while amping up the savory elements by adding in short rib juices, duck fat and a quick dribble of sherry vinegar.

While the reduction finished, I shredded the short ribs and hand-mashed the potatoes to a chunky texture.

Preheating the oven to 550°F with pizza stone in place, I rolled out a homemade whole-wheat dough and built the pie using the reduction both as a sauce and a short rib glaze.

To accent the mozzarella base, I topped off chunks of St. Agur, a winner of a blue cheese, and Marco Polo, a cheddar that derives its personality from cracked green and black peppercorn.

When it came time to pop the pizza into the oven, I realized I had made a huge mistake. The weight of the ingredients and the crust itself can be enough to cause the dough to stick to its resting place, especially when not enough flour and cornmeal is used in preparing the peel. This can also be remedied by using parchment paper.

The whole night’s effort came dangerously close to getting scrapped, despite having poured all of the ingredients into the one pie. Fighting to maintain an already strained patience, I managed to salvage the majority of the pie, cutting off a crescent sliver, which eased my ability to flour underneath section by section until the pizza came loose from the peel.

The end result is not the prettiest, but the flavors are still in tact. With eyes closed and wine in hand, the end result is still rather satisfying.

With notes of peppercorn and savory richness, this pizza calls for a bold red with the same kind of instant gratification that comes with comfort food built upon comfort food. Starfire (Columbia Valley, Washington 2006) is a fleshy, indulgent Bordeaux blend with a moderate range of more exotic aromas such as black licorice, fresh mushrooms and wet forest leaves. The splotches of blue cheese can be pushy and challenging, but the wine overcomes with creamy waves of plush dark fruit. The red wine reduction mirrors the inherent sweetness of the fruit while occasional bursts of peppercorn on the pizza enhance the earthy aromatics.

If I could change anything about this pie, I’d switch out the whole wheat flour for bread flour to gain a smoother texture, distracting less from the winning topping here, the mashed potatoes. That and I would have remembered the damn parchment paper.