Chaz on the Plaza puts a modern twist on beef short ribs

One of the most innovative restaurants in Kansas City, Chaz on the Plaza dishes up Beef Short Rib with Apple Wood Smoked, Rosemary-Apple Grits and Carrot Molasses. Watch the video in the player above for a demonstration on how to make this delicious dish at home.

2014 Kansas City Restaurant Week
Jan. 17 - 26, 2014
Restaurants across the metro
Lunch and dinner menus available
 2-course lunches - $15.00, 3-course dinners - $33.00
2014 Kansas City Restaurant Week will continue to support Harvesters - the Community Food Network, providing meals to the hungry in Kansas City, and will also benefit Kansas City Regional Destination Development Foundation and The Greater Kansas City Restaurant Association Educational Foundation, both nonprofit organizations helping to advance culinary education and the restaurant and tourism industries in Kansas City.
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Beef Short Rib with Apple Wood Smoked, Rosemary-Apple Grits & Carrot Molasses
Serves 4
Four 8 oz. portions of boneless beef short rib, apple wood smoked

Apple and rosemary grits
1 cup grits
4 cups water or stock
1 cup granny smith apples, small dice
2 tbsp. rosemary, chopped
½ cup parmesan, grated
3 tbsp. butter
1tbls. garlic, minced
1 tbsp. vegetable oil

Sweat the garlic and rosemary in the vegetable for two minutes, add the water and grits and bring to a boil. Cook for 10 minutes, add remaining ingredients, salt and pepper to taste and serve.

Carrot molasses sauce
1 cup carrots, chopped
2 tbsp. butter
¼ red onion, diced
1 tbsp. molasses
1 cup water
¼ cup balsamic vinegar

Cook the carrots and onions in the butter until well caramelized, add remaining ingredients and cook for five more minutes. Put the mixture in a blender and blend until smooth. Salt and pepper to taste.

 

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