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Gala Tasting Menu

Molasses Braised Short Ribs
Chef Jamie Leeds of 15 ria in the Washington Terrace Hotel — Washington, D.C.
Adapted by StarChefs

Wine Pairing:
Quatro, Montgras 2001 (Chile)

Yield: 2-3 servings


  • 6 (2 inch thick) beef short ribs
  • 3 carrots, cut into small dice
  • 3 onions, cut into small dice
  • 2 celery stalks, cut into small dice
  • 3 bay leaves
  • 2 Tablespoons thyme
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon tomato paste
  • 1 cup Black Strap Molasses
  • 2 anchovy filets
  • 3 cups white win
  • 4 cups veal stock
  • 5 Tablespoons olive oil
  • Sea salt and pepper


Preheat oven to 350 degrees. Place a 6 quart saucepan over medium heat. Season ribs with salt and pepper. When pan is hot, brown ribs in olive oil and set aside. Into the same pan add the vegetables, herbs, tomato paste and anchovies. Sauté until vegetables are golden brown. Add ribs back to the pan, wine, and veal stock. Bring to a boil and then let simmer in the oven for about 2 hours or until fork tender. Remove from the oven and add molasses at the end. On the stove, heat to desired temperature and serve. Can be made 2 days in advance. Let cool while in the cooking juices.