Lunchbreak: Nick’s Neighborhood Bar and Grill chef Hilario Clavijo makes short ribs and whipped potatoes

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Nick’s Neighborhood Bar & Grill
1168 Wilmette Ave.
(847) 251-3262

Short Ribs

2 lbs short ribs (cut into 8 oz potions)
2 large carrots, peeled and sliced into 1/4” coins
4 celery sticks, chopped
1 yellow onion, chopped
5 cloves of peeled garlic
2 rosemary sprigs
2 fresh thyme sprigs
1/2 cup of red wine
1/2 cup of Big Eddy Baltic porter beer
1/2 cup of tomato paste

In a large pot or Dutch oven heat olive oil and brown the short ribs. Remove short ribs when they are done browning. In the same pot add chopped carrots, chopped celery, chopped onion, garlic, rosemary, and thyme. Cook for 8 minutes. After vegetables are cooked, return the meat to the pot, add the red wine, beer, tomato paste, add water until meat is covered. Pre-heat oven to 350. Cover pot with aluminum foil or the pot cover. Put in oven for 3 hours or until meat is nice and tender.

Garlic IPA Whipped Potatoes

3 pounds of potatoes
1/2 cup heavy cream
4 Tbs roasted garlic
1/4 cup sour cream
salt and pepper to taste
3/4 cups of IPA beer optional

Cut potatoes into quarters. Add potatoes to a pot and cover with cold water and pinch of salt. Bring to boil over medium-high heat. Cook until fork tender, about 15 to 20 minutes, after water begins to boil, drain. Add potatoes and remaining ingredients to bowl, mash potatoes and whip until smooth, add salt and pepper to taste.

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