Chef Paul Recipe Corner: Beef Short Ribs and Lobster Spaghetti from Cuisine Restaurant in Detroit

At Cuisine Restaurant in Detroit, MI, Chef Paul Grosz elevates classic dishes with European-inspired techniques and local seasonal ingredients. Today, we’re sharing two of Chef Paul’s standout recipes so you can enjoy the taste of fine dining in Detroit right in your own kitchen.

Chef Paul’s Signature Beef Short Ribs

Slow-braised, fall-off-the-bone tender, and full of flavor, these beef short ribs are comfort food with a gourmet touch.

Ingredients:

• 6 short ribs
• 1 ½ cups soy sauce
• 1 cup honey
• 1 gallon veal, beef, or chicken stock (or a combination)
• 1 head garlic
• 1 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• Cornstarch (1 tbsp per quart of liquid)

Instructions:

1. Preheat oven to 350°F.
2. Place all ingredients in a roasting pan and cover with a lid.
3. Braise for approximately 4 hours, until the meat is tender enough to pierce with a knife.
4. Thicken the braising liquid with cornstarch, one tablespoon per quart.

Pro Tip: Grosz recommends having your butcher cut the ribs 2 inches thick. Flanked or English cuts both work well.

Fried Salsify and Potato Topping
Ingredients:

• 1 salsify root
• 1 russet potato
• Vegetable oil
• Salt to taste

Instructions:

1. Peel and cut salsify and potato into thin strips.
2. Fry immediately in vegetable oil at 300°F until golden.
3. Sprinkle with salt and place atop the cooked short ribs.

Chef Paul notes, “The flavor of salsify is a cross between a turnip and a potato. It’s a great garnish that adds both taste and texture.”

Serves: 6

Lobster Spaghetti

Fresh, simple, and full of flavor, Chef Paul’s lobster spaghetti brings fine dining to your dinner table.

Ingredients:

• 3 (2 lb.) lobsters, steamed, shelled, and cut into big pieces
• 2.5 lbs spaghetti
• ½ cup extra virgin olive oil
• 1 ½ cups fresh ripe tomatoes, chopped
• 1 tbsp garlic, chopped
• 1 tbsp fresh tarragon, chopped
• 1–2 dashes hot sauce
• 1 cup sliced black or green olives (optional)

Instructions:

1. Steam lobsters, shell, and cut meat into large pieces.
2. Cook spaghetti until al dente.
3. Heat tomatoes in olive oil, add garlic, tarragon, and hot sauce. Toss in olives and lobster pieces and heat through.
4. Pour over spaghetti and serve.

Serves: 6

Experience Chef Paul Grosz’s Cooking at Cuisine Restaurant

While you can try these beef short ribs and lobster spaghetti recipes at home, the best way to enjoy Chef Paul’s creations is at Cuisine Restaurant in Detroit. From fresh, seasonal ingredients to expertly prepared dishes, every meal reflects his dedication to flavor and technique.

Book your reservation today and experience the quality and creativity that make Cuisine a Detroit favorite.