Chef Irvine Hosts Cooking Demonstration with USO-Metro at Fort Belvoir

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Chef Robert Irvine recently hosted a cooking class for wounded, ill and injured service members at the USO Warrior and Family Center at Fort Belvoir. On the menu? Spiced Beef Short Ribs! Service members enjoyed learning from this top chef while creating a delicious dish of their own.

As a huge supporter of USO-Metro and an advocate for the military community, Chef Irvine dedicates his time and his talent to showing our military members just how much he cares.

Of this experience, Chef says:

I’m here to celebrate them and thank them and yet it’s role reversal…they’re thanking me.

Tune in below to learn more about their experience and then keep scrolling to grab the recipe to try on your own!

Spiced Beef Short Ribs

This recipe is for 1 short rib
Serves 2 people

Cure
1 tbsp. Kosher Salt
1 tsp TCM (this item is optional) 1 tsp Black Pepper

Braising Liquid
2 Carrots
1 Whole Onions
2 Ribs Celery
½ quarts Red Wine
2 QT Beef Stock, (chicken stock a suitable substitute)
It is fine to purchase already prepared stock

Purchasing and Prep

1) Combine all the ingredients for the cure and cure the ribs thoroughly. Allow the ribs to cure under refrigeration for around 12 hours if you don’t have 12 hours a 4 to 6 hour cure is also okay.

2) Remove the ribs from the cooler and sear in a roasting pan over medium high heat on the stove. Be sure to sear the ribs on all sides and get a fair amount of color.

3) While the ribs are cooking large dice the carrots, onions, and celery.

4) Once all of the ribs have been seared turn the heat down to medium and add the carrots, celery, and onions (mirepoix) Cook the mirepoix until it has softened and has taken on some color, this should take about 20-25 minutes.

5) With the vegetable still in the pan add the red wine and deglaze. Turn the heat up to high and be sure to remove any fond stuck to the bottom of the pan.

6) Once the wine has almost completely reduced add the beef stock. Add the beef ribs back to the pan, cover completely with water and add your sachet. If the ribs do not fit in the roaster completely covered with braising liquid place in to two smaller vessels.

7) Bring the roasting pan back to a simmer, and cover with parchment first and then tin foil.

8) Place in the oven to braise for 5 hours at 250 degrees, check to make sure the ribs are done before removing from the oven. If necessary continue to cook checking periodically until the meat begins to fall off the bone.
The Robert Irvine Foundation also provides funding for healthy cooking classes, hosted in USO-Metro’s Warrior and Family Centers’ kitchens. To learn more about USO-Metro’s cooking classes and events, visit www.usometro.org/events

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