Bookmark and Share Email this page Email Print this page Print

Garden and Glass and Grilled Ribs

A recipe from Chihuly Garden and Glass' Collections Café, which offers locally inspired dishes with a side of art.

Photography: Courtesy Chihuly Garden and Glass

At Chihuly Garden and Glass in Seattle, you can get your fill of the master glass artist’s work and your fill of good food, too. Collections Café (pictured) offers a Northwest-inspired menu with more than two dozen of the artist’s personal collections on the side (hence the café’s name).

A pack rat extraordinaire, Chihuly began his lifelong passion for collecting ephemera as a boy on the shores of the Puget Sound, scouring the beach for sea glass. The resulting décor is a feast for the eyes, but the food is every bit as memorable. Chefs Jeff Maxfield and Ivan Szilak, assisted by Jason Wilson of Crush are all about fresh and local. Craft beers and Washington and Oregon wines, inventive fresh lemonades (honey-cucumber, pomegranate–basil, and strawberry-lavender), starters like watermelon gazpacho and grilled Pacific octopus, and mains like grilled wild salmon (naturally) and sun-dried tomato and goat cheese ravioli — this is a place to come to even if you’ve seen the art before.

Below is Collections Café's recipe for grilled short ribs.

Grilled Short Ribs

5 pounds short ribs
1 pound pickled vegetables
½ bunch of flat-leaf Italian parsley
12 ounces rib sauce reduction

Grill the short ribs till cooked through. Slather with the sauce and allow to caramelize. Serve with pickled vegetables and garnish with leaves of parsley.

Pickled Vegetables

1 pound cauliflower florets
1 pound pickling cucumbers, cut into bias moons
1 pound fennel, thick julienne
1 pound carrots, peeled, cut into bias rounds
1 pound yellow onion, thick julienne
1 gallon pickling liqui

Bring liquid to a boil and pour over vegetables. Put something on top of the vegetable to submerge under pickling liquid. Leave for at least 24 hours. 

Pickling Liquid

40 ounces champagne vinegar
3 tablespoons pickling spice
2 tablespoons chopped garlic
6 cups sugar
6 tablespoons kosher salt

Bring everything to a boil. Then, remove from heat, and let cool. Strain, and reserve for vegetables.

Short Rib Marinade

32 ounces chocolate stout beer
6 tablespoons cider vinegar
2 tablespoons chopped garlic
1 teaspoon chili flakes
2 smoked pasilla chilies
4 ounces light brown sugar
½ teaspoon ground black pepper
1 bay leaf
5 pounds kalbi cut beef short ribs

Bring everything to a boil and cool. Pour over ribs and marinate for 24 hours. After 24 hours, remove the ribs out and strain off the liquid. Reduce the liquid and use it as sauce for the ribs.

 

comments powered by Disqus

Advertisement

Food & Drink

Hibiscus Executive Chef Graham Dodds Changed My Mind About Beets

A classic Dallas restaurant has removed beloved dishes from its menu and replaced them with surprising hits.

Recipe: The Pioneer Woman's Marshmallow Pops

Ree Drummond shares sweet treats perfect for any holiday.

Advertisement

Archive »Web Exclusives

Artists Of Earth And Sky

Artists Of Earth And Sky

Experience a groundbreaking traveling exhibition of Plains Indian art.

Five Things To Do At Pendleton Round-Up

Five Things To Do At Pendleton Round-Up

The annual four-day rodeo event packs in food, fun, and action.

James Garner's Top Westerns

James Garner's Top Westerns

We round up some of the notable cowboy classics starring the late legend.

Advertisement

Latest Blog Post

Blog

The Premier Blog of the West
Hibiscus Executive Chef Graham Dodds Changed My Mind About Beets

Hibiscus Executive Chef Graham Dodds Changed My Mind About Beets

A classic Dallas restaurant has removed beloved dishes from its menu and replaced them with surprising hits.

Food

Hibiscus Executive Chef Graham Dodds Changed My Mind About Beets

Hibiscus Executive Chef Graham Dodds Changed My Mind About Beets

A classic Dallas restaurant has removed beloved dishes from its menu and replaced them with surprising hits.

Music

Kenny Chesney Headlines The 2014 Cattle Baron’s Ball

Kenny Chesney Headlines The 2014 Cattle Baron’s Ball

The annual charity event moves from a ranch to a Dallas honky-tonk.

TV & Film

Weekend Western: 'Oblivion'

Weekend Western: 'Oblivion'

Mount up for a wild ride with this 1994 sci-fi western.

Fashion

Open Range: Double D Panache

Open Range: Double D Panache

This pairing makes for a striking fashion statement.

Advertisement