Recipe courtesy of Gateway Cafe
Show: The Best Of
Episode: State Plates
Total:
3 hr 15 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Slice the onions and place on top of short ribs. Cover with wine. Make a sachet with juniper berries, bay leaves, thyme, and rosemary and place in the liquid. Marinate, refrigerated, for 24 hours.

Remove buffalo from marinade, reserving marinade. Heat 1/2 cup oil in a medium sized stockpot. Lightly coat buffalo in the flour and brown on both sides. Remove buffalo and add the marinated sliced onions, cooking until golden brown. Pour off excess oil. Add back the buffalo with the onions, and the reserved marinade. Simmer for ten minutes. Add the veal stock and chokecherry preserves. Simmer covered for about two hours. Adjust seasoning, to taste.

Heat 1 tablespoon oil in a large saute pan. Add mushrooms and onions and saute until onions begin to brown, about 15 minutes. Season with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Braised Short Ribs

Recipe courtesy of Wolfgang Puck

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Beef Short Ribs

Recipe courtesy of Treetops Restaurant

Sweet and Spicy Short Rib Tacos

Recipe courtesy of Marcela Valladolid

Dry Rub Baby Back Ribs

Recipe courtesy of Jamie Deen

Buffalo Chicken Salad

Recipe courtesy of Ellie Krieger

Braised Greens

Recipe courtesy of Michael Symon

Prime Rib

Recipe courtesy of Ree Drummond

Buffalo Chicken Dip

Recipe courtesy of Rose Bleszcz

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking