Chef Ryan co-founded Centered Chef in 2005. Although his chef jacket defines his line of work, he is also a passionate ambassador of wellness, creatively combining the culinary arts with nutrition. His “clean, simple and sexy” cooking style is rooted in functional, natural ingredients, harmonized with texture, convenience and nutrition.
INGREDIENTS - 16 servings
1 Tablespoon Canola Oil
12 Oz Beef Short Ribs
1 Cup Onion(s) diced
Cup Carrot(s) diced
Cup Celery diced
2 Thyme sprigs
1 Bay Leaf/leaves
5 Whole Peppercorns
2 Teaspoon Balsamic Syrup can use balsamic vinegar and reduce - see instructions
Arugula best if you can get micro arugula. if not can use parsley leaves for garnish
Parmesan cheese as needed for garnish
Beef Stock enough for covering the meat. can substitue with water
Pat beef dry with paper towels.
Season beef with salt and pepper and sear in a sauté pan on all sides. Remove and set aside.
In same pan, sauté vegetables until they become softened. Add red wine and cook until evaporated.
Transfer vegetables with beef, thyme, bay leaf, and peppercorns to an oven-safe 8x11” baking pan. Then add hot beef stock and/or hot water to partially cover ¾ of beef.
Cover pan with foil and place in a 275’F oven. Cook for 2 ½-3 hours until fork tender, checking liquid level at least once during process. If it is not, check every 30 minutes until tender and luscious.
To assemble, slice short rib and top with balsamic syrup, parmesan, and micro arugula.
Serve on tasting spoon.
Cook's tip: if you can't get balsamic syrup - you can create a reduction yourself!
Simmer Balsmaic vinegar over very low heat for about 30 minutes until it reaches a thick sauce consistency. Taste it - you're in for a surprise..
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