Tavern On Broadway Appeared On The Rhode Show This Morning

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Chef Tim Sousa teaches Rhode Island how to cook hisĀ Pumpkin Spice Rubbed Braised Short Ribs.

It’s always a treat when Newport chefs give away their trade secrets on TV. This time is no exception.

Courtesy of WPRI.com:


5 lbs boneless short rib
4 oz pumpkin pie spice
4 oz vegetable oil
salt and pepper to taste
1 1/2 gallons chicken stock
4 cups seasonal beer
1 carrot
1 onion
4 stalks of celery

1. Cut the short rib into 8 oz pieces and season them with pumpkin pie spice, salt, and pepper
2. Heat the oil in a large pan and sear all sides of the meat
3. Add the carrot, onion, and celery then add the beer and the chicken stock
4. Bring to a simmer then place the pot in the oven at 350 for at least 4 hours until the meat is tender

Ingredients Puree:

1 large celery root
2 ea white onion
salt and white pepper
1 lb butter, unsalted
1 lemon

1. Peel and dice the celery root and onions and place in a stock pot and cover with water
2. salt and pepper the water and place on stovetop to simmer until vegetables are tender
3. in a blender puree the mixture adding butter and lemon until smooth

So get cooking…or save yourself the effort and go down to The Tavern for some short ribs…and a few craft beers.

-Tristan Pinnock, Blast Cooking Correspondent

Tristan's just this guy, ya know?