Chef Jamie Leeds is the owner and founder of Hank’s Oyster Bar, with two locations in Washington, D.C. and one in Old Town Alexandria. Years ago during the holidays, Leeds surprised her family with Molasses Braised Short Ribs and they loved it. In fact, Leeds’ mother Mitzi raved about the short ribs so much that Leeds put the ribs on the official Hank’s menu.Now, she shares that same recipe with you, along with some tasty side dishes. So, grab your cooking utensils and apron, and share your love of food this holiday season.
6 short ribs
2 stalks bunch celery
4 garlic cloves
2 bay leaves
1/4 cup black peppercorns
1/2 bunch parsley stems
1 kitchen spoon of tomato paste
1 gallon Veal Demi-Glace
Water to cover
1 cup molasses
Preheat Oven to 350 degrees.
Season ribs with salt and pepper.
Sear until golden brown, both sides.
Place in a 6-inch hotel pan with all of the ingredients, except molasses.
Put in oven for 4 hours. The last 20 minutes of cooking, add molasses to the hotel pan.
Let cool in liquid.
Take ribs out carefully. Strain sauce.
Reduce sauce to nappe.
2 cups coarse grain polenta
1 qt. milk
1 cup heavy cream
Bring milk to a boil, whisk in polenta and let simmer for about 30 to 40 minutes. Bring to a creamy consistency with heavy cream. Season to taste with salt and black pepper.
1 lb. Jerusalem artichokes, washed and unpeeled
1lb. parsnips, peeled and cut in half lengthwise
1 lb. carrots with tops, peeled and sliced in half lengthwise
1 cup olive oil
Salt and black pepper
Preheat oven to 350 degrees. Toss all the vegetables in olive oil, salt, and pepper. Place in oven for about 40 to 60 minutes or until fork tender.