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Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life

Artango is making life easier for us by serving food that is going to make all of us happy. Add to that the bonus that we don’t have to cook, or clean up, and we’re all going to split the bill, so it’s actually a very economical way to enjoy each other’s company. On Thanksgiving Day, […]

The post Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life appeared first on Dining Chicago.

Nov 09, 2018 09:37 PM
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Lindsey Marks – who performs burlesque as Lady Jack – is chatting in front of a large Alice in Wonderland painting in the downstairs dining room at The Darling, on W. Randolph St.. This new space, owned by Sophie Huterstein, who also owns L.A.’s The Wellesbourne, is next door to J.P. Graziano, purveyor of exceptional Italian […]

The post Sneak Peek: The Darling Also Has a Little of the, Um, Daring appeared first on Dining Chicago.

Nov 07, 2018 09:50 PM
What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots!

It doesn’t seem that Scotch whisky would be a great pairing with food: the spirit is big, sometimes smoky and seems like it could steamroll all but the most powerful flavors. But you might be surprised how well Scotch can pair with foods. We were eager to try pairing Scotch whisky with Scottish-type food It […]

The post What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots! appeared first on Dining Chicago.

Nov 01, 2018 09:15 PM
Braised Beef Short Ribs
Braised Beef Short Ribs
Trevor Hoyte's recipe for tender, braised beef short ribs will have you licking your chops..
Restaurant IPO
Prep Time

Cook Time:


Main Ingredient
Beef ribs
  • 2 16-ounce pieces boneless short rib
  • Kosher salt and freshly ground pepper
  • Vegetable oil, for searing
  • 6 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large white onion, chopped
  • 1/2 cup tomato paste
  • 750 milliliters red wine
  • Veal stock, to cover
  • -Sweet Potato Puree
  • 1 lb sweet potatoes, peeled and cut into large dice
  • 2 tsp salt
  • 1/2 stick (4 oz) unsalted butter, cubed
  • 2 cups whole milk
  • -Pink Lady Apples
  • 2 cups water, juice from 1 lemon (mix and reserve)
  • Peel apples and slice into quarter wedges (reserve in lemon water mixture)
  • Citrus brown butter
  • -Baby Red Oak
  • 2 heads of baby red oak (clipped and cleaned, reserve a few sprigs for garnishing)

Sweet Potato Puree

  • Place potatoes, 2 cups whole milk and salt into medium sauce pan with a lid.
  • Bring to a boil and return to a simmer, cover and cook until very tender, about 20 minutes.
  • Add potatoes, but not the liquid, to a blender, and puree until smooth.
  • Add butter to the puree, and blend again until all ingredients are incorporated and smooth.
  • Check seasoning and hold until ready to plate.

Citrus Brown Butter

  • Melt 1 lb butter in a 12-inch to 14-inch sauté pan and continue cooking until golden brown color appears in the thinnest liquid of the butter, let cool and add juice from 3 lemons and set aside.

Pink Lady Apples

  • Warm citrus brown butter in a small sauce pan on low medium. Take apples out of liquid and pat dry, add to citrus brown butter and cook for 5 minutes. Remove until ready for plating.

Baby Red Oak

  • Sauté 1 head of baby red oak with vegetable oil and season with salt and pepper. Reserve for plating.
  • Preheat the oven to 300 degrees F.
  • Sprinkle the short ribs liberally with salt and pepper.
  • Heat a large pot over high heat, and then pour in vegetable oil.
  • Once the oil is hot, sear the ribs on all sides until well browned, and then remove from the pot.
  • Add the celery, carrots and onions into the pot and cook until browned, and then add red wine to deglaze and reduce by half, stir in the tomato paste and cook for 5 minutes until the liquid is thick.
  • Return the ribs to the pot and cover by two-thirds with veal stock.
  • Cover with parchment paper and foil.
  • Transfer to the oven to braise until the ribs are tender, about 6 hours.
  • Strain the braising liquid.
  • Make a sauce by reducing the braising liquid; skim off any access fat that may be floating on the top.
  • Continue to reduce until it thicken and coat the back of a spoon, season to taste if needed.
  • Reserve for plating.

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