Chef Seth Fannin from the Saint Paul Hotel shared his braised beef short ribs recipe with KARE Saturday morning.
Chef Fannin also spoke on the Saint Paul Hotel's upcoming radio performance of "It's a Wonderful Life" along with a couple of actors in the performance.
This classic holiday story will be transformed on stage for audiences at the Saint Paul Hotel accompanied by a three-course meal served both at the lunch and dinner hour.
Performances will take place December 12th through 23rd at 2 p.m. for lunch performances and 7 p.m. for dinner.
Price is $60 per person for matinee (lunch) and $75 per person for evening (dinner). Price includes meal, coat check, taxes, and service charge.
For more information, a complete menu, or to reserve your seat visit saintpaulhotel.com or call 651-228-3860.
Chef Fannin's braised beef short ribs recipe can be found below.
Braised Beef Short Ribs
Serves 4-6 people
- 4 - 4.25 lbs Beef Short Ribs
- 3 tablespoons olive oil
- 4 medium size carrots (cleaned, peeled, and roughly chopped)
- 3 stalks celery (Cleaned and roughly chopped)
- 3 medium yellow onions (Peeled and roughly chopped)
- 16 oz Tomato Paste
- 24 oz Dark Beer
- 8 fl oz Veal Demiglace
- 8 fl oz Chicken Stock
- 3 tablespoon olive oil
- 2 Bay Leaves
- 2 teaspoons Salt
- 2 teaspoons Black Pepper
- 2 sprigs Thyme
- .5 Tablespoon Black Peppercorns
- 3 Cloves Garlic
- Season the Beef Short Rib with salt and pepper generously.
- Heat a large dutch oven on high heat. When hot, add the olive oil.
- Sear the Beef to a deep brown on all sides.
- Remove the beef and add the onions. Caramelize the onions.
- Add the carrots and caramelize.
- Add the celery, thyme, garlic, bay leaves and peppercorns and sweat until the celery in translucent.
- Add the tomato paste and cook for 2-3 minutes.
- Add the beer, chicken stock, and demiglace and bring to a boil.
- Season with salt and pepper and taste.
- Add the beef back into the pot, cover, and bake in a 250 degree oven for 3-4 hours or until the meat is 'fork tender'.
- Carefully remove the beef when done and keep covered over low heat until ready to serve. Strain the braising liquid and reduce in a sauce pot over high heat for a thicker sauce.
- Glaze the beef and serve with your favorite side dishes.
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