RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.
CHEFS Georges-Eric Farge & David Dallard
RESTAURANT GEORGE’S on sunset
FACTS Georges and David are partners at the restaurant, which is a festive, group-friendly dining and drinking spot serving up great French cuisine and a flare for entertaining.
6 short ribs 10 oz
1/2 pound button mushrooms
1/2 pound pearl onions
1/4 pound applewood bacon
2 quarts red wine (Cabernet)
2 quarts fond de veau
2 spoons of tomato paste
Sear the short ribs.
Add the bacon, onions and mushrooms.
Add tomato paste.
Deglaze with red wine.
Add fond de veau
Cover with aluminum and cook in
Short rib oven for 2 hours at 220 degrees.