The Delvey Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add minced garlic and thyme, and sauté for 1-2 minutes until fragrant.

3. 3

   Braise the Ribs

   Return the short ribs to the pot, add beef broth, cover, and reduce heat to low. Braise for about 3 hours, or until the meat is tender and falling off the bone.

4. 4

   Glaze the Carrots

   In a separate pan, combine carrots, maple syrup, and bourbon. Cook on medium heat until the carrots are tender and glazed, about 15 minutes.

5. 5

   Prepare the Vegetarian Option

   For the vegetarian option, marinate mushroom caps in a mixture of soy sauce, rice vinegar, ginger, salt, and pepper for at least 72 hours. Grill or roast until tender.

6. 6

   Plate the Dish

   Serve the braised short ribs on a plate, topped with glazed carrots and garnished with edible flowers. For the vegetarian option, serve the marinated mushroom caps with the glazed carrots and edible flowers.