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Its a great time in Park City with fall foilage, but also to enjoy some great food. From October 1-11, Park City restaurants are participating in the third annual Dine About. The 11 day event features affordable two-course lunches and three-course dinners from your favorite area restaurants, including Waldorf Astoria. Executive Chef Ryker Browns previews one of the dishes they are serving during the Dine About event.
Braised Bone in Buffalo Short Ribs
Foraged Mushrooms, Bacon, Jus, Tuscan Kale , Horseradish
Ingredients
- 4 each 10 oz bone in Buffalo short ribs
- 8 Cups Beef Broth
- 2 Cups Red Wine
- 2 ea Carrots, peeled and chopped
- 2 ea Roma Tomato, chopped
- 6 gloves Garlic, peeled
- 2 sprigs fresh Rosemary
- 4 sprigs fresh Thyme
Directions: Heat oven to 250 degrees. Heat heavy duty stock pot on high heat. Add 2 Tablespoon Canola Oil. Add Short Ribs and pan seared until golden brown. Remove short ribs and add carrots, tomato, garlic, rosemary, thyme and sauté for 5 minutes. Add red wine and broth.
Add short ribs back to pot and cover. Place in oven and cook for 8-10 hours or until short ribs are tender.
For Mushrooms:
Ingredients
- 1/2 lbs Mushrooms, sliced (we use chanterelle, lobster and/or Maitake)
- 1 Tablespoon Canola Oil
- 1 Tablespoon Garlic, chopped
- Salt and Pepper
Directions: Heat large sauté pan with canola oil. Add mushrooms and sauté till golden brown. Add garlic, butter and kale. Cook till kale is bright green.
To finish: Place mushroom kale mix in center of the plate.. Lay short ribs on top and pour braising jus over ribs. Grate peeled horseradish root over short rib to taste.
To take advantage of the special offers, visit www.stayparkcity.com/lodging/dineabout.
