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Braised Short Ribs with Creamed Brussel Sprouts

Mar. 14th, 2012 | Comments 1 | Make a Comment   
Executive chef of the Triomphe restaurant in NYC, Jason Tilmann executes French cuisine with refined simplicity. Tilman has assisted in many well-praised restaurants such as David Burke & Donatella Restaurant, Daniel, and Le Cirque. When he opened Feng Asian Bistro in Hartford, Connecticut it was awarded with many honors including Best New Restaurant 2007, Best Pacific Rim 2007 and a rating of four stars in the Hartford Courant.

Ingredients:
  • 2pc” 2inch by 4inch” boneless short ribs
  • 1 cup salt
  • to taste black pepper
  • to taste cayenne pepper
  • to taste paprika
  • to taste chili powder
  • 4 ribs celery rough chopped
  • 2 small carrots pealed and rough chopped
  • 1 large onion pealed and rough chopped
  • 2pc garlic pealed and rough chopped
  • ½ 8oz can tomato paste
  • 1 pint red wine
  • ½ pint veal or beef broth
  • 1 qt chicken stock
  • ¼ bunch fresh thyme about 2tsp
  • ¼ bunch fresh rosemary about 2tsp
  • ¼ bunch fresh parsley about 2tsp
Method:
  • Pre heat oven to 325, mix the salt, cayenne, paprika, black pepper and chili powder, sprinkle generously over the ribs
  • In a heavy bottom rondo or Dutch oven pan on medium low heat add a little oil; sear the ribs on all four sides or till golden brown. Pull out and set aside
  • In the same pan add all the vegetables and cook till golden brown about 10 minutes, then add the garlic and continue to cook 5 more minutes
  • Then add the tomato paste, and incorporate. Now add the red wine and cook 5 more minutes, then add both stocks, herbs and bring to a boil
  • Place the seared ribs back in the pan and put the lid on and cook in the oven until fork tender about 2 hours
  • Separate the ribs from the liquid and strain, and use for sauce or gravy
  • Serve with Mashed potatoes and creamed Brussels’ sprouts
Creamed Brussels sprouts:
  • 2 pint Brussels sprouts cleaned and cut in quarters
  • 1 gallon salted water boiling
  • 1 gallon salted ice water
  • ½ cup heavy cream
  • 1 tsp chopped garlic
  • 2 TBS butter
  • ¼ cup graded parmigiano-reggiano cheese
  • Salt &pepper to taste
  • Chopped parsley to taste
Method:
  • Place cleaned sprouts in boiling water for about 5 minutes or until tender, pull out and put directly in ice water, strain and set aside.
  • Pre heat medium sized sauté pan, add a drizzle of olive oil
  • Add garlic and cook 15 seconds then add your sprouts and cook 2 minutes
  • Add heavy cream, butter and half of the cheese, and cook until thickens about 3 minutes
  • Season with salt and pepper
  • Place in serving bowl and sprinkle with remaining cheese and chopped parsley and serve

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1 Comments on this Article

JOHN commented on March 16, 2012

Surely you do not mean a full cup of salt.

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