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Stick to your ribs recipes

As the cold days of winter remain constant... the comfort of a good meal can’t be underestimated. Chef Rocco Dispirito of Union Pacific, a New York City restaurant, has a simple and delicious recipe for braised short ribs and more. Check them out below.LUXURIOUS POTATO PUREERocco DispiritoServes 4In a medium-sized stockpot, cover the potatoes with 2 inches of water and add the salt. Bring to a b
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/ Source: msnbc.com

As the cold days of winter remain constant... the comfort of a good meal can’t be underestimated. Chef Rocco Dispirito of Union Pacific, a New York City restaurant, has a simple and delicious recipe for braised short ribs and more. Check them out below.

LUXURIOUS POTATO PUREERocco Dispirito

Serves 4

In a medium-sized stockpot, cover the potatoes with 2 inches of water and add the salt. Bring to a boil and lower heat immediately so water is at a brisk simmer; if the potatoes boil too hard, they will break apart while they are cooking. When a paring knife inserted into a piece of potato meets no resistance, drain the potatoes and rice or pass them through the fine disc of a food mill into a clean stockpot over low heat.

Add the butter four tablespoons at a time, mixing vigorously with a rubber spatula. When all the butter has been incorporated, add the milk and stir to combine. Add salt and pepper to taste. Grate a little bit of nutmeg into potatoes and mix again. Serve immediately.

For a decadent texture, pour the potatoes through a fine mesh strainer, using a small ladle or spatula to push the potatoes through. It’s not easy, but this will result in the best potatoes you have ever made.

9123820605756049760492potatoes2pound2 pounds Ruby Crescent potatoes or French fingerlings, peeled and cut crosswise into 1/2 inch roundssalt4tablespoon4 tbsp. saltbutter8ounce8 oz butter (2 sticks), room temperaturewhole milk0.5cup1/3 to 1/2 cup whole milk, warmsalt and pepperSalt and peppernutmegFresh nutmeg