Beard House Recipe: Braised Beef Short Ribs with Kimchi Dressing and Spicy Pickles

Photo by Clay Williams

 

Four-time James Beard Award nominee Justin Devillier celebrated the 12th anniversary of his New Orleans hot spot La Petite Grocery at his recent Beard House dinner, where he wowed diners with innovative takes on classic Big Easy flavors. With each successive course, Devillier presented an unexpected twist, from blue crab beignets with malt vinegar aïoli to handmade bucatini with Louisiana turtle bolognese. But the showstopper amongst this field of standouts was his braised short ribs course, which married Louisiana fare with Asian flare. The fork-tender beef, braised for hours and spiked with a root beer–infused sauce, forms a richly umami-forward base to stand in stark contrast for the bright heat of the cucumbers pickled in a kimchi-inspired brine. Finished with a sprinkling of roasted peanuts, this dish is an all... Read more >

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Recipe Roundup: Braised Meats

 

You've chipped away at your leftovers, dreamed up countless ways to use up days-old turkey, and gotten your kitchen back in order. Now that the marathon of Thanksgiving and its aftermath are over, we bet you're ready for some food from the set-it-and-forget-it school of cooking. Here are some of our favorite braising recipes:
 

Slow-Cooked Pork with Spanish Paprika and Sweet Spices 
Cardamom and 
pimentón give braised pork shoulder a hint of smokiness. 

 

Braised Lamb Belly with Jalapeño Vinegar 
Prepared by Alexander 
Ong... Read more >

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Luck of the Drawl: Alon Shaya's Short Rib Recipe Blends Israeli Flavors with Southern Staples

 

Not many Italian restaurants serve roasted goat shakshuka, quinoa tabbouleh, or Hanukkah dinner. But while New Orleans chef Alon Shaya was cooking at his and John Besh's restaurant, Domenica, he would casually slip the flavors of the Israeli food of his childhood (influenced by his love of his grandmother's cooking) onto the menu. In February, the 2015 JBF Award winner for Best Chef: South finally opened Shaya, a casual restaurant dedicated to, as he describes it, "the foods that are being eaten and celebrated in Israel today," like... Read more >

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What We're Reading: July 27, 2015

 

Think short ribs are just for braising? Throw them on the barbecue and switch up your grilling game. [The Kitchn

 

The ultimate New England beer: a Massachusetts brewing company has created a lobster-infused beer. [FWF

 

With eggs in short supply, bakers are scrambling for high-tech alternatives that hit all three musts of flavor, protein, and emulsification. [NPR

 

The new app Tender, the Tinder for food, aims to play matchmaker between users... Read more >

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Recipe: Braised Short Ribs with Onions, Chilies, and Spicy Pea Purée

 

Even though the calendar is now squarely in spring, the occasional, stray cool night requires a dish with some of winter's heft. Enter Cedric Vongerichten's of-the-moment recipe for short ribs: the hardy beef is underpinned by a vibrant pea purée that's laced with two types of chilies. Get the recipe here.

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Market Haul: November 14, 2011



The seasonal parade of root vegetables begins with a CSA box filled with hardy, early winter offerings. Celery root, leeks, and potatoes are calling out to be made into soup, while the tiny leaves of red kale would be delicious rubbed with olive oil and served raw in a lemony salad.

The Haul: Leeks, sweet potatoes, russet potatoes, celery root, daikon radish, baby red kale, chioggia beets

The Menu Ideas:

Truffled Potato–Leek Pierogi with Chive Crème Fraîche [JBF]

Black truffles bring these easy-to-make dumplings into special-occasion territory. For an everyday version, substitute minced cremini mushrooms sautéed in butter.

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Market Haul: October 31

market haul

This week’s haul is a cornucopia of greens: broccoli, broccoli rabe, escarole, collards. To avoid getting overwhelmed, it’s never a bad idea to wash and blanch your greens all at once so they’re ready to go throughout the week. For those of you haven’t tried Japanese salad turnips, they’re sweet and juicy and absolutely delicious eaten raw in salads or quickly braised, as in the recipe below. Eat their tops as you would any greens—we’re partial to a simple sauté with olive oil and garlic.

The Haul: Sweet potatoes, broccoli rabe, escarole, salad turnips, collard greens, broccoli, and Mutsu and Cameo apples

The Menu Ideas:

Parmesan-Roasted Broccoli [Barefoot Contessa]
The recipe that will

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Short Ribs, Three Ways

Gerald Hirigoyen's Beef Short Ribs in MoscatelGerald Hirigoyen's short ribs in Moscatel

Every winter we love to return to the ease and comfort of braised dishes. Here, three of our favorite recipes for fall-off-the-bone short ribs: Jeremy Martindale's Short Ribs with Sweet Potatoes and Cabbage This classic take on a stick-to-your-ribs dish gets even stickier with bacon-studded cabbage and seared sweet potatoes on the side. Gerald Hirigoyen's Short Ribs in Moscatel Dessert wine may sound like an odd choice for a braising liquid, but deeply sweet and syrupy Spanish Moscatels have the heft to stand up

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Recipe: Beef Short Ribs in Moscatel

braised short ribs Here's a weekend recipe for our snowed-slammed East Coast readers: fall-off-the-bone braised short ribs, cooked slow in Moscatel, a sweet, full-bodied wine from Spain. A host of spices gives the rich braising liquid some extra oomph; jalapeño chile brings bite. Aside from the critical step of browning the meat, this dish practically makes itself, which is just what you need after three days of shoveling.

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