NECM KITCHEN CHILI BRAISED SHORT RIB DINNER (AVAILABLE MONDAY, DECEMBER, 14 – FRIDAY, DECEMBER, 18)

Chili Braised Short Rib Dinner
Kinnealey short ribs (4/8oz portions) hard seared with a Chili spice blend and braised with celery, Vidalia onions, carrots, garlic, thyme, rosemary, cabernet sauvignon, and homemade chicken stock.

Served with a side of duck fat confit fingerling potatoes topped with a truffle parmesan gremolata.
Finished with a side of red wine, honey roasted candy stripe beets

Heating instructions
Pull everything out of fridge for 20-30 minutes to take the chill off
Preheat oven to 350
Braised Short Rib
Leave covered in liquid and bake in oven for 20 – 25 minutes
Duck Fat Confit Fingerling
Bake in tin for 10-15 minutes covered. After finished, add truffle parmesan gremolata
Short Rib Sauce
Pour into small sauce pot and bring to a boil.
Red wine, Honey roasted beets
Bake in oven for 10-15 minutes in beet liquid. Leave covered

Finish
Pour red wine sauce over the short ribs at own discretion and taste.