Yum! Try braised short ribs, five-onion risotto

Don't forget dessert! Make chef Richard Rosendale's coconut almond pound cake

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>> us. up next, we'll learn how to make american classics , short ribs and pound cake , not together but at the same time.

>>> this morning in today's kitchen, what's on the menu? timeless american meals made simple. from short ribs to pound cake , chef richard rosedale, executive chef at greenbriar in virginia is here. you've got exciting recipes that you might find intimidating, but you said you found ways to make them simple.

>> we picked dishes that are timeless and try to put a contemporary spin.

>> normally you braise the short ribs for 48 hours , how do we shorten it up?

>> i'm going to ask you to help me out. if you can grab the vegetables, the celery, onions and carrots.

>> and throw it in there. we're good.

>> okay.

>> perfect. and what we've got here is this the pot we've seared the beef and we're going to bring this over here, our tomato.

>> this is the tomato paste . our garlic. we're going to stir it around. when we get it good and carmelized. what i've done is browned these off so you've got some great carmelization and once it cooks and you get good carmelization, can you get the nice sweet flavors 0 out of the vegetables. we'll add our ribs that have been browned nicely.

>> you put merlot?

>> yes.

>> i would know it anywhere, pour it in there?

>> pour it in there.

>> all right. could you use any kind of red wine ?

>> i like cabernet, pinot another, it works great. this is great secondary cut of meat and it tastes really succulent. next we have some beef stock here, it will go on top of the ribs, we'll cover it up. we made this beef stock from scratch. you certainly can go ahead and buy store-bought. but we definitely suggest you make it home-made.

>> you put parchment over it?

>> this is a great economy lid, if you don't have a lid at home. we made one out of parchment paper . we put it over top. and then put it in the oven.

>> i was going to put it right on top.

>> you put it in the oven for how long?

>> two and a half to three hours.

>> okay.

>> we've got some short ribs already cooked off over here. you see the nice, nice viscosity of the sauce, it looks fantastic.

>> now instead of potatoes we're doing five-onion risotto.

>> one of the classics at the greenbriar is the five- onion soup . we tried to put the same flavors into a risotto.

>> what are the five onions?

>> yellow onions , red onions , shallots, leeks and scallions. you can use whatever onions you want. you can use a three-onion risotto. we've enriched it with butter, parmesan cheese and we have the finished dish. the risotto, the short ribs plated up.

>> for dessert, my favorite, pound cake , this is a real twist. what is this globe?

>> ky tell you what the classic dish is? it's the pound cake with the vanilla ice cream and hot fudge sauce, what we've done -- is we went ahead and got the fudge sauce that we're kind of pouring over the hot chocolate here.

>> come on over.

>> perfect timing.

>> now you can see what's being revealed inside, it's the vanilla ice cream. surprise, surprise.

>> do it again!

>> and you are basically in the olympics of cooking. the finals are this weekend?

>> yes, they'll take place this weekend. so we're looking forward to that.

>> richard rosedale from the greenbriar, thank you.

>> look who is here!

>> carrie fisher !

>> are you ready?

>> yes. see you in a

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TODAY recipes

updated 1/25/2012 3:02:48 PM ET

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Change up your plate with these delicious recipes from chef Richard Rosendale of The Greenbrier. Make braised short ribs, five-onion risotto and for dessert, coconut almond pound cake.

Recipe: Braised short ribs (on this page) Recipe: Five-onion risotto (on this page) Recipe: Coconut almond pound cake (on this page)

Recipe: Braised short ribs

Richard Rosendale

Ingredients

5 pounds short ribs cut in sections
1/4 cup olive oil
1/4 cup carrot diced
1/4 cup celery diced
1/2 cup onion diced
1 clove garlic minced
1/2 tablespoon tomato puree
1 1/2 cup Merlot wine
1 tablespoon flour
1/2 gallon beef stock (preferably homemade)
1 sprig rosemary
2 sprigs parsley
2 each bay leaves
Salt and pepper to taste

Preparation

Brown the short ribs on all sides and remove from the pot. Add the carrot, celery, and onions. Cook for about 5 minutes or until the vegetables are well browned. Add the garlic and cook for 2 more minutes. Next add the tomato puree and stir until evenly distributed. Pour the Merlot in 2 stages. Reduce by half both times. Dust the mixture with the flour and add the short ribs along with the remaining ingredients and bring to a simmer.

Cover and place in a 350 degree F oven for 3-3 ½ hours. Skim the braising liquid every hour. Strain the braising liquid and adjust the seasoning. This will become the sauce. Drizzle some of the braising liquid over the short ribs. Serve with some glazed carrots and five-onion risotto.

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Recipe: Five-onion risotto

Richard Rosendale

Ingredients

1/4 cup olive oil
2 small shallots, peeled, trimmed and sliced
1 small leek, white part only, trimmed and sliced
1/2 small red onion, peeled, trimmed and sliced
1/2 small yellow onion, peeled, trimmed and sliced
1 1/2 bunch green onions whites only, peeled, trimmed and sliced (save the tops later in the recipe)
1/2 cup arborio or carnaroli rice
1/4 cup dry white wine or vermouth
3 cups chicken stock
1/2 cup grated parmesan cheese
Salt and fresh ground pepper to taste
1 1/2 bunch of the reserved green onion tops sliced for garnish
2 tablespoons butter, cubed
1 lemon
1 tablespoon sliced chives

Preparation

Heat a medium sized sauté pan. Add olive oil. Gradually add onions and stir often, do not brown, just cook until translucent. Add arborio rice, stir. Gradually add chicken stock in 1/3 increments as needed. Once all the liquid is absorbed remove the pan from the heat. Add cheese, butter, seasoning, lemon juice, and scallion tops. Stir all ingredients together, top with the chopped chives, and serve.

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Recipe: Coconut almond pound cake

Richard Rosendale

Ingredients

Cake
1 cup Crisco shortening
2 cups sugar
5 eggs
2 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 cup buttermilk
1 can (4 ounce) Baker's Angel flake coconut
1 tablespoon coconut extract
Glaze
1 cup water
1/2 cup sugar
1 teaspoon almond extract
1/2 teaspoon coconut extract

Preparation

Cream shortening and sugar together. Beat eggs, mix in well and sift. Seperately mix flour, baking powder and salt together, then add flour mixture to creamed mixture. Alternate with buttermilk and mix well. Add coconut and coconut extract and mix. Pour into greased pan and bake in a 350 degrees F oven for 45-50 minutes. Bake in round pan or loaf. After baking, cool 5 minutes. Poke holes in top of cake with toothpick and pour glaze on top of cake.

To make the glaze, mix all the ingredients together and bring to boil for 2 minutes. Drizzle over cake.