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No.092 The official recipe of the Esquire 100.(Esquire 100)(braised veal short ribs)(Recipe)(Brief article)
Harold Dieterle is having a banner year. After serving as the sous chef under Jimmy Bradley for three years at the Harrison (one of our favorite New York City restaurants), Dieterle won Bravo's Top Chef reality series this past summer. Now, armed with $100,000 in prize money, he's opening his own Asian-inflected American bistro in New York called Perilla (a relative of mint and basil). These ribs will be on the menu.
BRAISED VEAL SHORT RIBS Blended oil as needed 6 pounds veal short ribs Salt and pepper to taste 10 cloves garlic, smashed 2 onions, chopped 4 ribs celery, chopped 4 tomatoes, chopped 1 bottle red wine 1 bottle white wine 1 gallon veal stock 1 bunch savory Preheat oven to 350 degrees. Meanwhile, coat the bottom of a large pot with oil and bring to medium-high heat Season the short ribs with salt ...
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