Larry and Marc Forgione
38 reviews
Chef Marc presents his slow-braised meaty short ribs in a classic French-style sauce. A symphony of red wine, demi-glace, mirepoix, and hearty herbs elevates this dish to a gourmet delight.
by
Larry and Marc ForgioneAt his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
Meat is tender and juicy. Great taste! Will order this often.
DONNA · 01/07/24
Delicious!
Melodie · 01/06/24
Another favorite of mine!
Leslie · 01/02/24
rasty
Charles · 12/27/23
very good
Diane · 12/19/23
Excellent but my wife thinks it was a little dry, remediated by serving mashed potatoes and gravy. She thought the combo was great!
Jan · 12/19/23
OH MY GOSH!!! These are just amazing! Tender and seasoned beautifully❤️
Kathleen · 12/17/23
Ribs were too fatty.
Karen · 02/22/24
Calories
350
Protein
25g
Fat
21g
Carbohydrates
8g
Ingredients:
Chef preparation
Recommended for special occasions.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't worry if time is an issue - we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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