Barton G Keeps You In Season

Barton G Corporate Chef Jeff O'Neill gives us the recipe for Braised Short Rib Pop Tarts.

Are you itching to try the In Season with Barton G dish featured on 6 in the Mix today? Rip a page out of Barton G's cookbook and try this Braised Short Rib Pop Tart recipe. Here's what you'll need:


1 tbsp. Sea Salt

1 tbsp. Cracked Black Pepper

3 ea. Beef Short Ribs- 14-16 oz. each

2 oz. Olive Oil

6 ea. Thyme sprigs

2 ea. Rosemary sprigs

1 tbsp. Black Peppercorns

4 ea. Garlic Cloves, crushed

1 cup White Onion, crushed

1/2 cup Celery, sliced

1/2 cup Carrot, sliced

2 Bay Leaves

2 tbsp. Balsamic Vinegar

1 cup Port Wine

2 cups Pinot Noir

6 cups Beef Broth

4 sprigs Parsley


Season the short rib with salt and cracked pepper. Allow to sit in refrigerator uncovered, ro at least a few hours (or overnight). Before cooking, allow the ribs to sit at room temperature for 30 minutes, and set the oven at 325 degrees. In a dutch oven (or heavy bottom braising pan), heat the olive oil. Sear the short ribs on all sides. Remove from the pan, and drain off excess grease. Add the new 2oz olive oil, and add the herbs, peppercorns and garlic. Sweat until the herbs have toasted, and you can smell it in the air. Add the vegetables and bay leaves, and sweat until golden brown (approximately 8 minutes). Add the balsamic vinegar, and port wine. Add the short ribs back in the pan, and reduce the liquid by 50%. Add the pinot noir, beff broth and parsley sprigs. Bring to a simmer, and cover with a tight fitting lid, and place in the oven for 3 hours. Remove from the oven, and cool the short ribs in the cooking liquid at room temperature for 30 minutes. Remove the ribs, place in a storage containerm strain the liquid, and cover the ribs with just enough liquid to cover, and cool completely. If using the short ribs for pop tarts, reduce the remainging liquid by 50%, skimming frequently, and strain through a fine sieve. Cool, and reserve for b'ourguignon dip.

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