Thursday, November 10, 2011

Too many rants, not enough recipes

Bistro 7 ¼ Braised Beef Shortribs

2 lbs English cut beef short ribs (from the shoulder)

2 tbsp canola oil

1 large onion, diced

1 dark beer (I use fort garry dark)

1 tbsp chili powder

2 cups beef or chicken stock (you can use canned)

2 cloves

S+p to taste

  1. season short ribs with chili powder
  2. brown on all sides in canola oil
  3. add onions, cloves, beer and stock.
  4. cover and roast for 6 hours at 225F (or put in slow cooker)
  5. cool in the liquid.
  6. Skim fat, reheat in liquid. Reduce liquid until it is saucy. Check seasoning.

Serve with mashed potatoes and vegetables

White Bean and Chorizo Soup

1 chorizo or other spicy sausage

1 small onion, diced

1 stalk celery, sliced

1 clove garlic minced

2 l chicken stock

2 cups cooked white beans (or one can)

1 potato, diced

2 cups chopped kale, or spinach or any other dark leafy green

1. 1) slice the sausage, sautee

2. 2) add the onion , celery and garlic

3. 3) add stock, potato and beans, bring to a low boil. Simmer until potatoes are cooked

4. 4) add greens and simmer until cooked. (kale will take a few minutes)


  1. My boyfriend and I come to your restaurant all the time - we absolutely love it. This is the first time I've been on your website/blog - so happy I checked it out because we order the beef short ribs every time we come and the fact that I can try and make them at home is awesome! Thanks for the recipe :)

  2. I think I just passed out temporarily from excitement. I love the braised ribs at 7 1/4 and I am embarrassed to say that I order them every time, something I usually try to avoid for the sake of new tastes. I am definitely going to be making these!