The Talk: Richard Blais
Chef Richard Blais visited the ladies of The Talk with some hearty and delicious winter recipes. The Top Chef All-Stars winner is now back as a judge for season 12 of Top Chef. Richard said a trip to Berlin made him appreciate hearty cold-weather foods like this Short Rib Goulash Recipe, which he paired with a Rye Spaetzle. What’s for dessert? Try Apple Strudel and Sour Cream Ice Cream.
The Talk: Richard Blais Short Rib Goulash Recipe Ingredients
Richard said to be aggressive when seasoning the boneless beef short ribs (or substitute stew meat or brisket). You could also try to make this in a slow cooker instead of doing it in a Dutch oven. Caraway Seed has a rye flavor, and pairing it with tomatoes may not sound intuitive, but Blais promised it is tasty.
- 8 Short Ribs
- 1 Bay leaf
- 2 tbsp crushed Caraway Seeds
- 1/4 cup chopped Parsley
- 1/2 cup Flour
- 3 sliced Yellow Onions
- 1/4 cup Hungarian Paprika
- 1 28-oz can crushed whole San Marzano Tomatoes
- 2 1/2 tbsp aged Balsamic Vinegar
- 3 tbsp Olive Oil
Richard Blais: The Talk Short Rib Goulash Recipe Directions
- Preheat the oven at 350 F and salt and pepper the rib meat.
- Coat ribs in a dusting of flour and shake them off to get rid of any extra.
- Heat olive oil on medium high in a Dutch oven. Once hot, sear the meat to golden brown on each side. Remove to a plate.
- To the pot, add your onions, paprika, bay leaf, and caraway seeds; salt and pepper.
- Stir often while cooking to sweat and caramelize the onions. Stir in tomatoes next.
- Place the ribs with rounded sides down over the onions. Be sure to use any juices from the plate they were resting on.
- Bring to a simmer. Cover with a lid and transfer to the oven.
- Cook the ribs until meat is tender, turning them halfway through.
- Remove ribs from the pot and keep it covered so it stays warm. Remove and discard the Bay leaf.
- Season the goulash with balsamic vinegar, salt and pepper. Serve alongside the ribs.
The Talk: Richard Blais Rye Spaetzle Recipe
A simple dough for the Rye Spaetzle turns into a great side dish. You can buy a Spaetzle Maker to do this, or try to use a colander or grater at home to achieve the same effect.
- 2 cups Rye Flour
- 1/2 cup Milk
- 1 Egg
- Vegetable Oil
- 1 tsp Salt
- Combine ingredients, except oil; reserve.
- Boil a large pot of water and generously salt it.
- Place batter in a colander and drop dumpling-sized portions into the water, cooking for two minutes per batch (or until they float).
- Transfer to an ice bath using a slotted spoon to cold shock the spaetzle.
- Toss spaetzle in vegetable oil before serving, to prevent sticking.
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