Jul 14 2026
Restaurants›Le Greque›The Delvey Recipe

The Delvey Recipe

Inspired by Le Greque
Time4h
Serves4

Braised short rib, maple bourbon-glazed carrots, and edible flowers (with a 72-hour marinated mushroom cap as the vegetarian option)

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Ingredients

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Braised Short Ribs

Maple Bourbon-Glazed Carrots

Vegetarian Option (Marinated Mushroom Cap)

Edible Flowers

Method

Braised Short Ribs

  1. 1

    Sear the Ribs

    Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion and carrots, and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

  3. 3

    Braise the Ribs

    Return the short ribs to the pot. Pour in the beef broth and red wine, then add thyme and bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook for 3 hours or until the meat is tender.

Maple Bourbon-Glazed Carrots

  1. 4

    Prepare the Carrots

    In a saucepan, bring water to a boil and add the chopped carrots. Cook for about 5 minutes, then drain.

  2. 5

    Glaze the Carrots

    In the same saucepan, melt butter over medium heat. Add maple syrup, bourbon, salt, and pepper. Stir in the carrots and cook for another 5 minutes until glazed.

Vegetarian Option (Marinated Mushroom Cap)

  1. 6

    Marinate the Mushrooms

    In a bowl, combine soy sauce, balsamic vinegar, olive oil, garlic powder, dried thyme, salt, and black pepper. Add the mushroom caps and let them marinate for at least 72 hours in the refrigerator.

  2. 7

    Cook the Mushrooms

    Preheat the grill or oven to medium heat. Grill or roast the marinated mushroom caps for about 10-15 minutes until tender.

Assembly

  1. 8

    Plate the Dish

    Serve the braised short ribs or marinated mushroom caps on a plate, add the maple bourbon-glazed carrots on the side, and garnish with edible flowers.

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