Chef’s Palate In Henderson-Braised Beef Short Ribs

by admin on April 7, 2010

Chef Rex George creates a visual display with his Braised Beef Short Ribs.

The ribs are braised for four hours in a remoulade consisting of a mirepoix(onion, celery, carrott) veal bones, and Merlot.  Then he plates the meat with roasted garlic potato, french beans, and maple white cheddar corn cakes. 

For details of this Las Vegas Food establishment and to see the Veal Osso Bucco click on Chef’s Palate.

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