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Eye Candy: Wagyu Short Ribs with Black Romesco, Duck Fat Potatoes, and Black Garlic

Hilary Deutsch

August 03, 2015

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After launching Pubbelly, their first Miami gastropub, to critical acclaim, José Mendín, Sergio Navarro, and Andreas Schreiner went on to open a string of white-hot eateries that consistently rank high with diners and critics alike. And earlier this summer, we were able to experience their signature Latin, Asian, and French flavors when we welcomed the Pubbelly Boys, as they are fondly known, to the Beard House. A highlight of the night was their prime rib dish, featuring Wagyu beef short ribs with black romesco, duck fat potatoes, black garlic, horseradish, and radishes. With varying textures, a deeply satisfying richness, and vibrant flavor combinations, the dish has us clamoring to be a part of the Pubbelly crew ourselves.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Jeffrey Gurwin.

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.