{"id":13203,"date":"2016-12-06T16:36:16","date_gmt":"2016-12-06T23:36:16","guid":{"rendered":"https:\/\/somimag.com\/?p=13203"},"modified":"2016-12-06T16:37:44","modified_gmt":"2016-12-06T23:37:44","slug":"the-chefs-table-short-rib","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-short-rib\/","title":{"rendered":"THE CHEF’S TABLE – SHORT RIB"},"content":{"rendered":"<\/a>

\"Georges'-on-Sunset-Chef's-Table-2\"<\/b><\/p>\n

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/h2>\n

CHEFS<\/b> <\/b>Georges-Eric Farge & David Dallard
\nRESTAURANT<\/b> GEORGE\u2019S on sunset<\/p>\n

FACTS<\/b>\u00a0 Georges and David are partners at the restaurant, which is a festive, group-friendly\u00a0dining and drinking spot serving up great\u00a0French cuisine and a flare for entertaining.<\/i><\/p>\n

\"Georges'-on-Sunset-Chef's-Table-1\"<\/p>\n

INGREDIENTS:
\n<\/b>6 short ribs 10 oz
\n1\/2 pound button mushrooms
\n1\/2 pound pearl onions
\n1\/4 pound applewood bacon
\n2 quarts red wine (Cabernet)
\n2 quarts fond de veau<\/em>
\n<\/em>2 spoons of\u00a0tomato paste<\/p>\n

PREPARATION:
\n<\/b>Sear the short ribs.
\nAdd the bacon, onions and mushrooms.
\nAdd tomato paste.
\nDeglaze with red wine.
\nAdd fond de veau<\/em>
\nCover with aluminum\u00a0and cook in
\nShort rib oven\u00a0for 2 hours at 220 degrees.<\/p>\n

Bon Appetit!<\/i><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0 CHEFS Georges-Eric Farge & David Dallard RESTAURANT GEORGE\u2019S on sunset FACTS\u00a0 Georges and David are partners at the restaurant, which is a festive, group-friendly\u00a0dining and drinking spot serving up great\u00a0French cuisine and a flare for entertaining. INGREDIENTS: 6 short ribs 10 oz 1\/2 pound button mushrooms<\/p>\n

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