Hand Carved Steaks Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   In a bowl, combine honey, Dijon mustard, olive oil, salt, and black pepper. Mix well to create a marinade.

2. 2

   Marinate the Ribs

   Coat the beef short ribs with the marinade and let them marinate in the refrigerator for at least 2 hours, preferably overnight.

3. 3

   Prepare the Demi Glace

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chanterelle mushrooms and sauté until golden brown. Remove and set aside.

4. 4

   Deglaze the Skillet

   In the same skillet, add the red wine and scrape the bottom to deglaze. Let it reduce by half.

5. 5

   Make the Sauce

   Add the beef stock to the reduced wine, bring to a simmer, and let it reduce until thickened. Stir in the sautéed chanterelles and fresh thyme.

6. 6

   Grill the Ribs

   Preheat the grill to medium-high heat. Grill the marinated short ribs for about 4-5 minutes on each side, or until desired doneness.

7. 7

   Serve

   Serve the grilled short ribs topped with the chanterelle demi-glace.