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Block cut beef short ribs, cut 2 inches thick Onion Garlic Salt and pepper Flour Beef stock
Preparation Braise ribs in 375 degree (200 C.) oven, seasoned with chopped, unpeeled unions, garlic, course ground black pepper, and a touch of salt, until well browned. Ingredient quantities are flexible and to taste. Chef Hank says of the onion and garlic, "the more, the better." Remove ribs from oven pan into another pot. Strain out the onion and garlic and discard. Make a roux with the flour and rib drippings in the pan. Add beef stock and stir until smooth. Check seasoning, adding beef base and gravy color if desired. Return ribs to the pan, cover, and roast at 350 degrees (175 C.) until tender, about 1-1/2 hours. Strain gravy before serving. Comments From Chef Hank at one of San Diego's landmark restaurants
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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