
Red Wine Short Ribs with Maple Whipped Sweet Potatoes

In this decadent dish, red-wine-braised short ribs mingle with whipped sweet potatoes and Brussels sprouts with bacon. It is one of Chef Larry and Marc's best-selling dishes from their famed New York restaurant, An American Place.
Nutritional facts
Protein
43g
Carbs
47g
Calories
810kcal
Fat
48g
Ingredients
Bacon, Sweet Potatoes, Butter, Carrots, Rosemary, Celery, Onion Powder, Beef Short Ribs, Black Pepper, Tomato Paste, Garlic, Honey, Brussel Sprouts, Sour Cream, Corn Starch, Sugar, Onion, Red Wine, Kosher Salt, Shallot, Sweet Ruby Port Wine, Black Pepper, Chicken Base, Thyme, Canola Oil, Bay Leaf, Maple Syrup
Contains milk, wheat, soybeans, celery.
Reviews
4.6





Based on 1056 reviews
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About Larry and Marc Forgione

Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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