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Stout-Braised Short Ribs
You’ll want to get cozy for these fall-off-the-bone tender short ribs, braised for three hours in stout beer and beef stock infused with aromas of rosemary and thyme, then topped with chives and crispy onions. Roasted heirloom carrots and a garlicky potato-kale mash complete this satisfying, richly textured meal.
Nutritional facts
Protein
52g
Carbs
46g
Calories
900
Fat
58g
Ingredients
Chives, All Purpose Flour, Butter, Extra Virgin Olive Oil, Carrots, Rosemary, Celery, Onion Powder, Garlic Powder, Beef Short Ribs, Black Pepper, Tomato Paste, Garlic, Onion, Kosher Salt, Balsamic Vinegar, Crispy Fried Onions, Yukon Potatoes, Kale, Cocoa Powder, Thyme, Stout Beer, Canola Oil
Reviews
4.4
Based on 49 reviews
Claire Algarin · 12/01/24
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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