Chef Charles Paladin Wayne serves his Nick Ranch organic grass-fed beef short ribs atop roast green garlic mash with braised leeks and roast trio of beets. The meal 
is paired with Clos Solene’s Hommage à nos Pairs syrah.
Chef Charles Paladin Wayne serves his Nick Ranch organic grass-fed beef short ribs atop roast green garlic mash with braised leeks and roast trio of beets. The meal is paired with Clos Solene’s Hommage à nos Pairs syrah. jjohnston@thetribunenews.com
Chef Charles Paladin Wayne serves his Nick Ranch organic grass-fed beef short ribs atop roast green garlic mash with braised leeks and roast trio of beets. The meal is paired with Clos Solene’s Hommage à nos Pairs syrah. jjohnston@thetribunenews.com

Restaurant News & Reviews

October 31, 2013 1:09 PM

Chef Charlie has a soft spot for short ribs

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