Cuisine Restaurant is the proud recipient of the 2024 Detroit Free Press Restaurant of the Year Classic. Our own Chef Paul Grosz is also the recipient of the 2024 Sylvia Rector Lifetime Achievement Award for Hospitality! Read more about it here.
Cuisine Restaurant has received the Restaurant of the Year Award by the Detroit Free Press
Honey and Soy Braised Beef Short Ribs
December 6, 2023

Chef Paul’s Honey and Soy Braised Beef Short Ribs is one of his very favorite go-to braised meat entrees and it often makes appearances on his winter menu sets.

Adding the subtle sweetness of honey and the umami essence of soy sauce to braised beef, brings together a harmony of richness and beef flavor that is simply unmatched.

Chef Paul mentioned the word cartouche in step 6. A cartouche is a piece of parchment paper, cut to the size of the surface of the pot which the ribs are being braised in. Just before the pot is placed into the oven (with the short ribs and liquids of course), this paper is placed directly on top of the mixture. The purpose of this cartouche is to allow the meat to evenly simmer beneath the paper while keeping in its moisture beneath its loose cover. It’s not a term you hear often but the best Chefs know exactly what it means and how important even the smallest details are to achieving perfection.

Lastly, we give you Chef Paul’s recipes exactly as he instructs his Culinary students and kitchen cooks. We hope you’ll find this recipe worth reading between the “professional” lines.

Honey and Soy Braised Beef Short Ribs with Pearl Onions & Apple Horseradish

12 short ribs
2qts. veal stock
1⁄2 cup soy
1⁄2 cup honey
1 garlic bulb slice in half skin on
3 sprigs of rosemary
4 sprigs of thyme

1, Preheat convection oven 400.
2. Season short ribs with salt and black pepper. Roast on sheet pan with baking rack until brown. (about15 min.)
3. Reduce oven to 350.
4. Simmer veal stock with the rest of ingredients. Taste. Adjust flavoe if need be.
5. Combine all braise liquid with short ribs.
6. Cartouche and lid. Braise in 350 oven until tender. 2-2.5 hours.
7. Reserve garlic for bread service. Use braise for finished sauce.

Pearl onions:
24 pearl onions, 2 cups red wine, 1 cup sugar
Braise onions in wine and sugar until tender with a cartouche. Pull onions. Reduce liquid until syrup consistency. Add onions back in. Serve.

Apple horseradish: 1 apple peeled and soaked in pineapple juice.
1T. grated fresh horseradish
1T. sliced chives
Grate apple. Mix in 2oz. rice wine vinegar. Add horseradish and chives. Season salt and pepper.

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