Featured Recipe

Featured Chef Carl Schroeder’s Syrah Braised Short Ribs with Truffled White Corn Grits and Wild Mushrooms

For the ribs

2 tablespoons olive oil
12 short ribs, deboned
4 ounces bacon, chopped
2 onions, peeled and chopped
1 carrot, peeled and chopped
1 rib celery, chopped
2 quarts demi-glace
1 bottle Syrah wine
1 cup truffle juice
2 bay leaves
1/4 bunch thyme
1/4 bunch parsley
Salt and pepper

For the grits

2 tablespoons butter
1 Spanish onion, peeled and chopped
1 quart beef stock
1 cup white corn grits
2 tablespoons assorted chopped herbs
3 tablespoons mascarpone cheese
1 head roasted garlic, puree
1/4 cup heavy cream
Salt and pepper

For the mushrooms:

2 tablespoons butter
1 shallot, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
8 ounces morel mushrooms, stemmed
1/4 cup dry sherry
1 tablespoon parsley
Salt and pepper

For the garnish:

8 oz. melted Italian truffle cheese*
2 pounds spinach, stemmed and sauteed
White truffle, shaved as needed

* Available through The Cheese Store of Beverly Hills at (800) 547-1515.


For the ribs: Preheat oven to 275 degrees. In a large saucepan over high heat, add oil. Season ribs with salt and pepper and sear until golden brown on all sides. Add bacon halfway through the browning process and render. Remove ribs from pan and add onions, carrot and celery. Cook until onions turn translucent. Add demi-glace, wine, truffle juice, bay leaves, thyme and parsley; reduce by half. Add salt and pepper to taste. Add ribs back to saucepan, cover and place in oven for four hours. Remove from oven and transfer ribs to a plate. Strain sauce through a fine mesh sieve and reduce to a heavy syrup consistency. Add ribs back to sauce to keep warm.

For the grits: Preheat oven to 300 degrees. In a medium saucepan, melt butter. Add onion and cook until translucent. Add beef stock and bring to a boil. Add salt and pepper to taste. Whisk in grits and return to a boil. Cover saucepan and place in oven for 30 minutes. Remove from oven and stir in herbs, mascarpone cheese, garlic and cream. Add salt and pepper to taste.

For the mushrooms: In a medium saute pan, melt butter. Add shallots, garlic and mushrooms. Saute until mushrooms release moisture. Add sherry and cook to a glaze. Finish with parsley and set aside, keeping warm. Add salt and pepper to taste.

To serve: Spoon grits on plate and top with truffle cheese and spinach. Place short ribs on top of spinach and drizzle with sauce. Garnish with truffles.