| |
 | |
[ Back to Cooking School home ]
Braised Akaushi Short Ribs
by Mark Bohanan of Bohanan's Prime Steaks & Seafood
www.bohanans.com
Ingredients
6 lbs. Akaushi Short Ribs
Salt & fresh ground black pepper
1 Tb olive oil
3 med. onions chopped
4 large garlic cloves, minced
2 C red wine
1 (32oz) can whole tomatoes w/ liquid (smashed)
1 1/2 C water or beef broth
1 zest of orange
Fresh thyme and rosemary (to taste)
1 tsp allspice
Directions
Season dry short ribs with salt & pepper.
In a roasting pan brown short ribs, few at a time over moderately high heat.
Add chopped onions and sweat, add garlic and cook 1 minute.
Add wine, tomatoes, broth, zest, herbs, and salt & pepper and bring to boil.
Add ribs and return to a boil.
Reduce heat and simmer covered for 3 1/2 to 4 hours, or until meat is tender.
Reduce braising liquid and use as sauce.
Mark Bohanan, Executive Chef/Owner Bohanan's Prime Steaks & Seafood
Mark Bohanan, BBA Business Management, Texas A&M University, College Station, Texas, with credited hours towards completion of his MBA. Culinary Institute of America training via Morrison’s Inc. by Chefs David Binkel and Ron Kotter, Chef Mark graduated number one in his class. Professional experience includes many different areas in the culinary arts and food service industry. He has been involved as an Executive Chef and General Manager for over 16 years in a broad spectrum of businesses, from restaurants, cafeterias, and private clubs to major hospitals dietary direction. Chef Mark worked at honing his culinary skills alongside some of the best chefs in Texas. People like Dean Faring, Tim Keating, Robert Del Grande, and Bruce Molzan were all influential in wetting his culinary appetite. Chef Mark has had the great opportunity to be employed by world renowned business entrepreneurs such as Robert Moody, Harris L. Kempner, George Mitchell, Jack S. Blanton, and Fred C. Burns. His past experiences have provided him with a tremendous training background and foundation in executive management covering many diverse areas of the food service and catering industry. While employed in Galveston, Texas, at the Artillery Club, Chef Mark quadrupled the annual sales while cutting costs and maximizing his skills as an Executive Chef and General Manager. These career paths have all led to Chef Mark opening his life-long dream in downtown San Antonio, Texas; Bohanan’s Prime Steaks & Seafood. He has been recognized as one of San Antonio, Texas’ finest Executive Chefs and an up and comer in the culinary world. A member of good stead in the Chaine des Rotisseurs, the Texas Restaurant Association, and the Culinary Federation of America.
| |
|
