Jul 14 2026
Restaurants›T-Coon's Restaurant›Tuesday Special Recipe

Tuesday Special Recipe

Inspired by T-Coon's Restaurant
Time3h
Serves4

Short Rib Fricassee

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Ingredients

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Meat

Vegetables

Liquids

Herbs & Spices

Other

Method

Preparation

  1. 1

    Prepare the Short Ribs

    Season the short ribs with salt and black pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the remaining tablespoon of olive oil. Add chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft. Add minced garlic and sliced mushrooms, cooking for another 3 minutes until fragrant.

Cooking

  1. 3

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer and cook for about 2 minutes.

  2. 4

    Add Broth and Herbs

    Add the beef broth, dried thyme, and bay leaf to the pot. Return the short ribs to the pot, ensuring they are submerged in the liquid.

  3. 5

    Simmer

    Cover the pot and reduce heat to low. Let it simmer for about 2 hours, or until the short ribs are tender and falling off the bone.

Thickening the Sauce

  1. 6

    Prepare Cornstarch Slurry

    In a small bowl, mix cornstarch and water until smooth. Gradually whisk this mixture into the fricassee to thicken the sauce. Cook for an additional 5-10 minutes until the sauce has thickened.

  2. 7

    Final Seasoning

    Taste the sauce and adjust seasoning with more salt and pepper if needed.

Serving

  1. 8

    Serve

    Remove the bay leaf before serving. Serve the short rib fricassee hot, garnished with fresh herbs if desired.

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