On Nov. 1 at Signature Flight Support at Scottsdale Air Park, Camp Soaring Eagle, a local nonprofit that offers year-round medically safe camp programs to seriously ill children and their families free of charge, hosts its annual black-tie event, Camp Soaring Eagle’s Annual Affair. Beloved local chef, Eddie Matney of Eddie’s House in Scottsdale, serves as the featured chef for the event. In honor of this weekend’s event, which will include entertainment by renowned comedian Rita Rudner, a silent auction, cocktails and dinner, Chef Matney shares a delectable beef short ribs recipe.
Chef Eddie’s Braised Beef Short Ribs
(Serves 4)
Ingredients:
28- Ounces Boneless Short Rib
½-Cup Flour
2-Carrotts Chopped
2-Medium Onions Chopped
4-Stalks Celery Chopped
6-Cloves Garlic-Chopped
¼ Cup Olive Oil
1-Small Bunch Thyme
1-Cup Cranberry Juice
1-Cup Red Wine
2-Cups Beef Stock
Salt & Pepper to Taste
Dust ribs with flours, heat roasting pan and oil until hot, searing all sides of beef until brown, then add remaining ingredients, bring to a boil, remove from heat, cover roasting pan, with plastic wrap and aluminum foil, place in oven at 350 degrees and bake for 2 hours.
Camp Soaring Eagle’s Annual Affair Recipe from Eddie Matney
