New menu offerings coming to The Statler in downtown Detroit

Braised Short Ribs of Beef Ingredients: for 6 servings 5 pounds Beef short ribs, boneless As needed Olive Oil 1 each Onion, large dice 3 ribs Celery 2 each Carrots 5 sprigs Fresh thyme 3 sprigs Fresh parsley 1 each Bay leaf To taste Black pepper, fresh milled 1 cup Tomato paste 2 cups Red wine 2 quarts Veal of beef broth Method: 1. SEASON AND SEAR THE SHORT RIBS IN SKILLET USING OLIVE OIL TO CARAMELIZE EVENLY ON ALL SIDES. REMOVE TO AN OVEN PROOF BAKING DISH. 2. CARAMELIZE THE VEGETABLES, THYME, PLACK PEPPER, AND BAY LEAF. 3. ADD THE TOMATO PASTE AND COOK BRIEFLY, DEGLAZE WITH THE RED WINE. 4. ADD ABOUT 2 QUARTS OF VEAL STOCK OR BROTH, BRING TO THE SIMMER. 5. ADD THE BRAISING LIQUID TO THE SHORT RIBS, COVER. 6. PLACE IN OVEN AT 300F FOR APPROX 3 HOURS. 7. MEAT WILL BE FORK TENDER WHEN PROPERLY COOKED. ALLOW TO COOL IN LIQUID. REMOVE HARDENED FAT FROM THE SURFACE WHEN CHILLED. 8. ONCE COOLED, PORTION INTO 5-6 OUNCE SERVINGS AND STORE IN LIQUID UNTIL READY TO HEAT FOR SERVICE. 9. WHEN SERVING, PLACE COVERED IN 350 F OVEN FOR ABOUT 30-40 MINUTES AND LADEL COOKING BROTH OVER THE ENTIRE DISH. 10. ACCOMPANY WITH MASHED POTATOES, POLENTA, OR OTHER CREAMY STARCH. ROASTED ROOT VEGETABLES ARE ALSO A PERFECT ACCOMPANIMENT.