Coming out this August, you’ll be able to be a part of our Edible West Chester Food Issue 2018! Contact nick@thewcpress.com to be in our issue!
From our Edible West Chester issue 2016.
Featuring rib dishes from Landmark Americana and Market Street Grill, these recipes from our past cookbook will make you want to eat ribs.
Landmark Americana — Braised Short Rub with Red Wine Reduction
Braised Short Rib Ingredients
- 2 lbs boneless short rib
- 1 c red wine
- kosher salt
- fresh ground pepper
Red Wine Reduction Ingredients
- 1/2 c short rib rendering, fat removed
- 1 c red wine
- 1 tbsp butter
- 1 tbsp flour
- 1/4 tsp fresh ground black pepper
Directions
- Season short rib aggressively with salt and pepper, then sear in a lightly oiled braising pan or shallow stock pot, browning on all sides
- Remove short rib from pan once brown, then deglaze pot with red wine, making sure to get all the good brown bits up from the bottom of the pan.
- Reduce wine by half, then return the short rib back to the pot, adding about a cup of water to the pot
- Cover and place in a 300F oven and cook for 8-10 hours. Meat should be buttery and fork tender
- In a small pan, combine the flour and butter to make a roux.
- Cook the roux until ingredients are combined, smooth and a slightly blonde color when finished.
- In a separate pan, reduce the 1 cup of wine by half.
- Once reduced, add remaining ingredients, including roux, then bring to a boil.
- The finished sauce should cover the back of a spoon.
Market Street Grill — Short Rib Benny
Braised Short Rib Ingredients
- 2 onions, chopped
- 2 carrots, chopped
- short rib
- garlic powder
- tomato paste
- salt and pepper
- 1 cup cooking wine
- cooking oil
Hollandaise Ingredients
- 2 egg yolks
- 1/4 cup butter, melted
Benny Ingredients
- English muffin
- 2 poached eggs
Directions
- Add oil to coat bottom of a deep, hot pan, being careful it doesn’t catch fire
- Salt and pepper meat before adding it to pan, making sure to lay it down away from you. When it is extremely brown, turn it and brown on all sides.
- When it’s brown, add the onion, carrot, garlic powder, 1 cup wine, 2 tablespoons tomato paste and bring to boil. Add water til it covers the meat halfway.
- Cover with foil and bake at 350F for 4 hours.
- Boil water in a pot, and suspend a metal bowl in the boiling water. Add yolks to the bowl and slowly heat them over the boiling water, whisking and adding the melted butter until it thickens.
- Top toasted English muffin with short rib, poached eggs, and Hollandaise.
