Braised Boneless Short Ribs
John Hogan, Executive Chef

Ingredients:

5 pounds boneless beef short ribs
1 large carrot, chopped
1 rib celery, chopped
1 medium onion, chopped
3 cloves garlic, smashed
2 cups red wine
1 quart demi-glaze (sold in upscale markets or substitute canned beef stock)
2 tablespoons butter
Salt and freshly ground black pepper

Method:

1. Preheat oven to 325 degrees. Season the short ribs with salt and freshly ground black pepper; sear in a skillet over high heat until the outside is just brown.

2. Place meat and vegetables in a covered roasting pan, and roast in the oven until meat and vegetables have good color (about 30 minutes).

3. Place the meat and vegetables in a separate dish while you deglaze the roasting pan with red wine, making sure to scrape the pan with a spatula. Pour the pan juices mixture into a large saucepan, and place on the stove over medium heat. Cook until the quantity is reduced by three-fourths, and then add the demi glaze or beef stock. 4. Place the meat and vegetables back into the roasting pan, and pour in the sauce. Re-cover the roasting pan and braise in the oven at 350 degrees for about 2 hours, or until tender.

5. Remove the meat and vegetables from the pan, and pour the sauce through a fine strainer, back into the saucepan. Over medium heat, reduce the quantity of sauce again, this time by half. Add the butter at the end to finish.

6. Plate short ribs and vegetables in a shallow bowl; pour sauce over and around.

Prime Rib Teasers
Michael Cisternino, Chef de Cuisine

Prime Rib Ingredients:
- 2-4 lb prime rib loin (depending on size of party – 1 lb makes 10 sandwiches)
- 1 lb kosher salt
- 1/2 cup freshly ground black pepper
- 1/2 cup Lawry’s seasoned salt
- 1 cup olive or vegetable oil
- 1/2 cup minced garlic

Fontina Fondue Ingredients:
- 2 qt heavy cream
- 1 lb Fontina cheese, cut into pieces
- 1 cup Parmesan cheese, shredded
- 2 1/2 cups egg yolks
- 1 tsp white pepper
- 1 pinch nutmeg
- 1 pinch salt

- 20-40 silver dollar rolls

Directions:

Combine all ingredients for the prime rib in bowl and mix. Evenly coat outside of one prime rib loin with the mixture. If some is left over, that is ok. Place prime rib in a preheated 250 degree oven. Cook 8 minutes per pound or until an internal temperature of 125-130 is reached. Take prime rib out and let rest for 10 minutes. For fontina fondue, place heavy cream into pot and boil. Reduce by 1/3 and place in bowl over double boiler. Add fontina one piece at a time, stirring until fully incorporated. Add parmesan. Whisk in egg yolks slowly, and continue to cook very slowly until sauce is thick and creamy. Season as needed. Slice the prime rib as thinly as possible. Place 2 oz of meat on each silver dollar roll. Ladle 1 oz of fontina fondue on top. Serve.