The Chef: Steve Zobel The Restaurant: DBA Cafe The Dish: Braised Short Ribs
4 boneless short ribs salt, to taste pepper, to taste olive oil, as needed 2 large white onions, chopped 1 head of celery, chopped 1 large carrot, chopped 1/2 bottle of red wine (such as Malbec) 1 1/2 qt. of veal stock 3 Tbs. of butter fresh parsley, chopped to taste 1 1/2 lb. of baby spinach 4 cloves of garlic, minced
Method of Preparation:
-Start by seasoning the short ribs with salt and pepper. Then, sear them on all sides in a pot with olive oil. Set the the meat to the side.
-In the same pot, cook onion, celery and carrots. Add a pinch of salt and pepper and a dab of olive oil.
-Once the vegetables are slightly cooked, toss in fresh tomato.
-After a few minutes, place the short ribs back in the pot, pour in red wine, veal stock and cover.
-Cook it in a 350 degree oven for about three hours.
-Next, remove the meat from the pot and strain the sauce. Then, warm up the sauce over low heat with butter and fresh parsley.
-You can also make a side of spinach. Simply sauté garlic and baby spinach in a little olive oil and season with a pinch of salt and pepper.
At the restaurant, they serve mashed potatoes with truffle oil, the side of spinach and the short ribs. Top it all with the sauce. You can garnish with a little olive oil and parsley.
Serving Suggestion: Beer
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and get a complimentary glass of wine. (Valid for one month after the air date.)