Slow braised beef short ribs kick up game day fare - WDRB 41 Louisville News

Slow braised beef short ribs kick up game day fare for basketball season

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LOUISVILLE, Ky. (WDRB) -- If you're planning on having friends over to watch NCAA basketball action, you don't have to serve chips and dips. Volare Ristorante Executive Chef Josh Moore shares a recipe that will kick up your game day fare.

Slow Braised Certified Angus Beef Short Rib in a Rich Sauce of Tomatoes, Veal Glace & Mirepoix

Makes 4 servings

3 pounds, boneless short ribs (I prefer Certified Angus Beef)

1 carrot, ¼ inch dice

1 onion, ¼ dice

2 ribs celery, ¼ dice

2 cloves garlic, minced

3 cups red wine

1 cup veal demi-glace

2 cups tomato strips or crushed

1 teaspoon fresh rosemary, chopped

½ teaspoon fresh sage, chopped

½ teaspoon fresh thyme, chopped

2 teaspoons fresh basil, chopped

Salt & pepper, as needed

Extra virgin olive oil

Heat the extra virgin olive oil in a large braising pot.

Coat the short ribs in salt & pepper, then brown on all four sides.

Remove the ribs and add the mirepoix. Cool for a few minutes. Deglaze with red wine.

Add remaining ingredients and return the ribs to the pan.

Place in a 275 degree oven for approximately 3-4 hours.

Volare Ristorante

2300 Frankfort Avenue

Louisville, KY 40206

502-894-4446

 

http://volare-restaurant.com

 

Year-Round Indoor and outdoor seating is available.

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

Volare Ristorante on Facebook and on Twitter.

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