Isle Casino Hotel Waterloo’s chef, Henry Rodriguez, recently competed in the annual Beers to You and Gourmet Too competition at the Five Sullivan Brothers Convention Center in Waterloo, Iowa, and returned home with two
awards! The only chef to win more than one award, Chef Henry won the People’s Choice Award and Best Beef Item with his Latitude 48 Braised Short Ribs. Approximately 1,000 people attended this fundraiser for the Gallagher Bluedorn Performing Arts Center including 28 vendors vying for various awards and honors.
The award-winning Latitude 48 Braised Short Ribs, served with asiago cheese polenta, will be available on Otis & Henry’s new menu which will premiere on April 25.
Heading our way? Let us know you’re coming — reservations are now accepted online!
Award-Winning Latitude 48 Braised Short Ribs
Yield: 4 servings
4- 10oz beef short ribs
1/8 cup olive oil
24 oz. Sam Adams Latitude 48 beer
1 tablespoon minced garlic
1 large yellow onion (cut in large chunks)
1 carrot, peeled
2 stalks of celery, cut in large chunks
1/2 cup tomato paste
1 quart chicken stock
1 quart beef stock
Kosher salt & cracked black pepper
Season short ribs heavily with salt and pepper. In a 6-quart pan with the heat on high, add olive oil. Once the oil is hot, sear all sides of the ribs to a golden color. After the ribs are golden, deglaze the pan with beer and reduce to half. Once reduced, add garlic, onions, carrots, celery and tomato paste. Slowly stir until the paste is dissolved. Add both beef and chicken stock. Turn heat to medium /low, cover tightly, and let cook for 2 1/2 hours or until beef reaches maximum tenderness.