HYPEBEAST Eats... Manischewitz Braised Short Ribs of Sons of Essex

Having previously taken a look at Director of Operations James Choung’s necessities as a part of our Essentials series, Lower East Side dining establishment Sons of Essex presents an inside look at the creation of its Manischewitz Braised Short Ribs for the latest installment of HYPEBEAST Eats.

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Having previously taken a look at Director of Operations James Choung’s necessities as a part of our Essentials series, Lower East Side dining establishment Sons of Essex presents an inside look at the creation of its Manischewitz Braised Short Ribs for the latest installment of HYPEBEAST Eats. Inspired by the original Sons of Liberty of Samuel Adams and Boston Tea Party fame, as well as the Essex Street tenants that protected New York’s turf from the invading British at the onset of the American Revolutionary War, Sons of Essex is a reflection of Manhattan’s diversity and the transformation of the LES. Known as much for its chef tastings and specialty cocktail menu as it is for its classic hip-hop soundtrack, Essex patrons are treated to the beats and rhymes of The Notorious B.I.G.’s Ready to Die alongside an extensive wine list and a dinner menu that includes everything from steaks, lamb, burgers and seafood to grilled cheese sandwiches, luxe mac ‘n’ cheese dishes, and a special late night menu to boot. Right at home alongside Sons of Essex’s juxtaposition of the old and the new, the classic and the eclectic, is the restaurant’s own take on braised beef short ribs. Cooked in the beloved kosher wine of Manischewitz’s Naples, New York winery for eight hours at 250 degrees, the short ribs see a seasoning combo of parsley, salt, and pepper and come sizzling hot alongside a hearty helping of carrots, onions, celery and grilled leek.

Photography: Andrew Chen

Ingredients
  1. 01 Beef Short Ribs
  2. 02 Carrots
  3. 03 Celery
  4. 04 Leek
  5. 05 Onion
  6. 06 Salt
  7. 07 Pepper
  8. 08 Parsley
  9. 09 Manischewitz Wine
Step 1
Ingredients from the carrot then clockwise:
Carrot, Parsley, Salt and Pepper, Manischewitz Wine, Onion, Leek, Celery, Beef Short Ribs.
Step 2
Chop the leek and other vegetables into bite-size pieces.
Step 3
Grill the leek.
Step 4
Season the short ribs with salt and pepper.
Step 5
Place all ingredients – except for the leek – in the braising pan and fill with enough wine to cover the meat.
Step 6
Place the braising pan in the oven for eight hours at 250 degrees.
Step 7
Heat the sizzle plate.
Step 8
Add a single serving of the cooked ribs and vegetables to the sizzle plate, along with the braising liquid.
Step 9
Garnish with parsley and serve.
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