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Braised short ribs offer a hearty dinner option

Spring is here and the cherry blossoms in our nation’s capital are in full bloom. But we thought we had time to include one more hearty, comforting recipe for those evenings when there is still a little chill in the air. So, we purloined (with permission, of course) this recipe for the ultimate melt-in-your-mouth short ribs from a meat and game expert, executive chef Michael Harr of Butterfield
/ Source: TODAY

Spring is here and the cherry blossoms in our nation’s capital are in full bloom. But we thought we had time to include one more hearty, comforting recipe for those evenings when there is still a little chill in the air.

So, we purloined (with permission, of course) this recipe for the ultimate melt-in-your-mouth short ribs from a meat and game expert, executive chef Michael Harr of Butterfield 9 in Washington, D.C.

With seasonal menu items such as elk, rabbit, squab and venison making appearances, Harr is giving Washingtonians something different to sink their teeth into and is passionate about his choices: “So many diners have not had the opportunity to get to know these meats. Aside from the extraordinary flavors in game, the health qualities far surpass those of beef.”

Game meats are low in cholesterol and are wild, field-harvested animals.

About the chef: Although he is kept quite busy in his role as executive chef and operating manager at Washington’s famed Butterfield 9 restaurant, Harr maintains his passion for international influences by taking busmen’s holidays to explore kitchens around Europe and South America, including his former homes of Paris and London.

Reminiscing through the classic and familiar grounds of European chefs, Harr visits the Michelin star restaurants that most inspired him; the Taillevent, Guy Savoy of Paris and Alain Ducasse.

Early in his career, Harr held stages in these prestigious kitchens, in addition to stints in Geneva, Brussels, Tuscany and Cap d’Antibes near Nice, while he was personal chef to a diplomat in Megeve of France’s Savoie Region.

Harr went on to experience the kitchens of North America; at the London Club in Las Vegas as sous chef to Jacques Vanstaden and then extending his repertoire in Montreal, New York and Miami.

Butterfield 9

600 14th St.

Washington, D.C.

(202) 289-8810

www.butterfield9.com

Braised short ribs are served at Butterfield 9 for $21. This recipe makes 4 restaurant servings.

Braised short ribs

Chef Michael Harr of Butterfield 9

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