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Dom Miguel Photos  /  The Coach House
Ryan Hardy, executive chef at the Coach House restaurant in Edgartown, Mass.
By "Today" Food Editor
updated 2/9/2005 5:09:14 PM ET 2005-02-09T22:09:14

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: The Pot of Love, from the Coach House in Edgartown, Mass.

There are fewer places in the United States more romantic than Martha’s Vineyard, the Massachusetts island famed for its quaint towns, charming countryside and beautiful beaches.

So maybe it’s no surprise that the island is home to the Pot of Love, a hearty short-ribs dish served at the historic Coach House restaurant, part of the turn-of-the century Harbor View Hotel.

The Coach House menu serves contemporary cuisine with spectacular views of the island’s capital, Edgartown, and its harbor — a romantic setting for this amorous recipe.

About the chef:
Ryan Hardy, executive chef of the Coach House, has a passion for intense flavors and describes his cuisine as smartly executed bistro fare blended with New World creativity.

Hardy says a large part of his inspiration comes from the time he spent working at San Francisco’s Rubicon restaurant while a student at the California Culinary Academy.

In 1999, Hardy left San Francisco for the high hills of Aspen, Colo., to work with chef Charles Dale at his flagship restaurant, Renaissance. Dale quickly recognized the young chef’s talent and tapped him to become the executive chef of his new restaurant, Rustique Bistro. During the next year, Hardy steered the bistro into one of Esquire magazine’s “Top 20 New Restaurants in 2001.” A year later, Hardy moved to Santa Fe, N.M., to work at the legendary Coyote Café. Hardy revitalized the menu, receiving high praise and four stars from the local press.

Since taking the reins at the Coach House, Hardy has created a thriving New England bistro serving such items as Vineyard clambakes, slow-braised beef and his popular hand-cut French fries (which he sprinkles with truffle oil and freshly grated Parmigiano cheese). His ever-changing menu utilizes local seafood and showcases island produce and meats.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

The Pot of Love:
Braised Beef Short Ribs With Peas, Carrots and Horseradish Cream

($23 at The Coach House;  cook-at-home cost is $5.79.)

Beef short ribs, famed for their intense flavor, are very tough and stringy, and virtually inedible unless treated with the utmost care and hours of slow cooking. The key is to braise them slowly in a barely warm oven for 6 hours. That way everything has a chance to break down and the flavors meld together.

16 ounces beef short ribs ($3.25)
Kosher salt and pepper ($0.01)
1/4 cup olive oil ($0.22)
2 cloves fresh garlic ($0.18)
1 small onion ($0.35)
1 small carrot ($0.15)
1/4 cup leek, white part only, chopped ($0.09)
1 stalk celery, chopped ($0.11)
1/2 cup white wine ($0.48)
1 cup chicken broth ($0.41)
3 baby carrots ($0.03)
1/4 pound green peas ($0.18)
1/4 cup sour cream ($0.26)
1 tablespoon horseradish ($0.07)

The Coach House / Dom Miguel Pho
Liberally season the beef with salt and pepper. Heat a sauté pan until hot, then add the oil and the ribs. Brown the ribs well on all sides.

Remove the ribs from the pan, then add the garlic and chopped vegetables to the pan. Saute the vegetables until well browned, then add the wine. Reduce the liquid by half, then add the chicken stock.

Add the ribs back into the stock and bring to a simmer. Cover with a lid and place in a 275-degree F oven. Cook for approximately 6 hours. The ribs are finished when they are easily shredded at the twist of the fork.

Next, gently simmer the baby carrots in boiling salted water until tender (about 4 minutes). Add the peas to the water and cook for an additional 1-1/2 minutes or until tender. Remove carrots and peas and place in ice water for 15 seconds.

Next, mix together the sour cream, horseradish and salt, and set aside.

Reduce 1 cup of the braising stock by half, then add the carrots and peas. Pour the vegetables over the ribs with a bit of the juice, and garnish with the horseradish cream.

The Coach House
131 North Water Street
Martha's Vineyard
MA 02539
508-627 3761

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.


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