Braised Short Ribs from DBA Cafe

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.

To Plate:

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.

Serves: 4

Serving Suggestion: Beer



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.)

DBA Cafe 2364 N Federal Hwy Fort Lauderdale, FL 33305 (954) 565-3392