Chef JosB Salgado of Johnny's Italian Steakhouse shares the recipe for his chianti braised short ribs.
See more at http://johnnysitaliansteakhouse.com/olathe/.
CHIANTI BRAISED BEEF SHORT RIB
GOAT CHEESE POLENTA AND GARLIC SAUTÉED SPINACH
INGREDIENTS AMT.
Beef Short Rib, Boneless or cross-cut 8-9 oz.
(Flanken Style)
Braising liquid from short ribs 3 oz.
see recipe card (remove and discard
carrots, bay leaves and thyme branches from liquid)
and de-grease or skim the braising liquid.
Garlic Sautéed Spinach 4 oz
Special Polenta 4 oz.
Italian Parsley-Flat Leaf to garnish
Garlic Sautéed Spinach:
Olive oil blend
Picked Spinach 4 wz.
Salt & pepper 1 pinch
Chopped garlic 1/2 tsp.
Heat pan with oil until nearly smoking, add spinach, season with salt and pepper finish with garlic.
