The Chef: Tara AbramsThe Restaurant: OTCThe Dish: Short Ribs and Brie Grilled Cheese


4 lbs. of short ribskosher salt, to tasteblack pepper, to taste2 oz. of vegetable oil8 oz. of white onion8 oz. of celery8 oz. of carrots1 head of garlic1 sprig of fresh thyme3 qts. of veal stock2 oz. (each) of brie cheese2 (each) slices of white bread2 oz. of clarified butter

Method of Preparation:

-Begin by seasoning the short ribs with kosher salt and black pepper. Then, sear the meat in a hot pan with vegetable oil.

-Next, sauté onion, celery, carrots and garlic. Toss in fresh thyme.

-Now, place the short ribs in a baking pan and add in all the cooked vegetables.

-After, pour in veal stock. Make sure the veal stock cover the meat almost completely. Wrap the pan in aluminum foil and cook in a 350 degree oven for 3 to 5 hours, depending on the thickness of the meat.

-Once it is ready, pull the meat apart using forks and place it on a slice of white bread. Add salt, pepper, brie cheese and another slice of bread.

-Lastly, toast the sandwich on both sides with butter until its a nice golden brown.

To Plate:

At the restaurant, they cut the sandwich in four pieces and serve with a brie béchamel dipping sauce.

Serving Suggestion: Beer

Makes: 6



Take a printed coy of the recipe to the restaurant and receive a complimentary glass of wine or beer. You pick. (valid one per person, until one month after the air date.)


1250 S Miami AveMiami, FL 33130(305) 374-4612

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