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RECIPES & MORE

EACH MONTH CHEF JOE WILL ADD ONE OF THE RECIPES THAT OUR SOCIAL COMMUNITY VOTES ON

TO ADD TO OUR SITE.

HOPEFULLY YOU WILL COOK THESE RECIPES AN ENJOY WITH YOUR LOVED ONES

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BRAISED SHORT RIBS

I got a lot of requests for braised meat especially larger cuts. I chose to do short ribs for this month but you can use this recipe as a building block for any braised meats. Braises are a little more complicated than making polenta, however once you get it down, its a fun thing to pull out every now and again.

The process is the same just change some of the ingredients to make it your own. 

3lbs Bonless short ribs

Garlic, Sliced 1/3 cup

Onion, diced 2 each

Carrots, diced 3 each

Red Wine 3 cups

Port Wine 1 cup

San Marzano tomatoes, Canned & crushed 4 cups

Bay Leaf - fresh 2 each

Juniper Berries 1 TBSP

Peppercorns 1 TBSP

Clove 3 pieces

Star Anise 1 piece

Cinnamon Stick 2 pieces

Rosemary 2 sprigs

Oregano 2 sprigs

Thyme 6-7 BIG sprigs

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  1. Liberally season the meat with salt and pepper, sear on all sides.  Set aside in a pan or dutch oven that is big enough to hold the meat and liquid.

  2. Toast the spices before putting into some cheese cloth that is tied up with some twine, place all herbs and spices into a sachet of spices.

  3. Using a moderate amount of canola oil  (or any neutral oil) toast the garlic, add the onions and carrots and cook on medium heat until brown in the pan that you seared your meat in.

  4. Add the tomatoes and wine, add the sachet and simmer for fifteen minutes.

  5. Pour braising liquid over meat. 

  6. Cover tightly with parchment paper then the lid to your pan or aluminum foil

  7. Braise in the oven at 325 for about 2 hours.

  8. When done the meat will pull apart easily with a pair of tongs.

  9. Allow your meat to cool in the liquid until fully cold

  10. The next day carefully pull the meat out and strain the liquid (discard the vegetables and sachet)

  11.  Reducing the volume of the liquid slightly. Then pour over the meat and heat till warm and serve

RECIPES & MORE...

EACH MONTH CHEF JOE WILL HIGHLIGHT A RECIPE OR AN INGREDIENT THAT HE IS EXCITED ABOUT FROM THE MENUS. HOPEFULLY YOU WILL TRY THEM AT HOME AND SHARE WITH FRIENDS

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I have been using & buying meats from D'artagnan Foods since I was a line cook back in 2002. For the last 12+ years I have had the same amazing salesperson (hi Mary). They have an amazing online store where you can shop and get the same items sent to your house.

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