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Braised Short Ribs over Brown Butter Carrot Purée
Indulge in Chef Ryan's mouthwatering braised short ribs accompanied by a velvety brown butter carrot purée and beautifully caramelized fennel. Drawing on his early culinary career, he expertly braises the succulent short ribs to perfection, infusing them with rich flavors of red wine and tomato. The accompanying carrot purée, enhanced with brown butter, adds a luxurious textural touch, while the caramelized fennel brings a delicate sweetness. Get ready to experience the warmth and comfort of this exceptional, elegant dish that will leave you feeling cozy and satisfied.
Nutritional facts
Protein
34g
Carbs
22g
Calories
660
Fat
47g
Ingredients
Half and Half, Butter, Carrots, Rosemary, Beef Short Ribs, Black Pepper, Tomato Paste, Onion, Red Wine, Kosher Salt, Fennel, Canola Oil
Reviews
3.6
Based on 34 reviews
delicious!!
Enrique Murillo · 12/03/23
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About Ryan Rosen
With over 10 years of professional cooking experience between New York City and Austin, Texas. Before opening his very popular brunch truck Brooklyn breakfast shop, he spent nearly 4 years cooking in the freedom tower (1 World Trade Center) as the executive sous chef cooking for fashion moguls, celebrities and the employees of Condé Nast. Most notably cooking for the queen of vogue Anna Wintour along with her various celebrity guests and high end catering events. After leaving New York for a better quality of life, he and his wife moved to Austin where he landed a sous chef job with the peached tortilla to help with their very busy catering business. His arm/tattoo even graced the cover of chef Eric Silverstein’s first cookbook. Just over a year at the Peached tortilla, he decided to open his now well known food trailer in south Austin where he has received many accolades from Austin monthly, such as being on the cover of their brunch issue, getting editors choice for best bagel in Austin, as well as being featured on Fox News Austin 3 times. Joining the cook unity family allows him to continue his journey and to be able to feed more people across Texas.
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