THE Dish: Francois Payard's Braised Short Ribs

(CBS News) World renowned chef Francois Payard has been named Pastry Chef of the Year by the James Beard Foundation and honored by the French government with the prestigious Ordre du Merite Agricole, or Medal of Honor.

He's built a culinary empire with patisseries in America, Japan and Korea. His latest is scheduled to open on New York's Upper East Side this fall.

Francois also co-authored, "Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone."

He's a third-generation French pastry chef whose love of pastry started as a child in his grandfather's acclaimed shop, Au Nid des Friandises, on the French Riviera.

Francois visited "CBS This Morning: Saturday" to serve up recipes for his ultimate dish: Braised Short Ribs.

And for dessert? Macaron ice cream sandwiches!

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Blog: "What's Cooking"
Special section: Food and Wine


Braised Short Rib

  • 2 lbs Flap Rib Meat (boneless short rib)
  • Dry Mix (all-purpose flour, garlic powder, ground pepper, ground thyme, ground rosemary, smoked paprika, sea salt and ground pepper)
  • 2 large Onions
  • 2 Large Carrots
  • 1 Celery stalk
  • 2 liters of beef stock
  • 2 Tbsp. of beef base
  • Olive Oil

Coat the meat with the dry mix completely, let it rest for about 20 minutes, in the meantime make a rough mirepoix with the vegetables. In a large Dutch oven heat the olive oil and sear the meat until it reaches a dark brown color, Remove the meat and in the same oil sautéed the vegetables for about 10 minutes, add the beef base and the stock and once it starts simmering place the meat back in the pot, carefully trying to immerse it completely, cover and place the pot in a 350 degrees pre-heated oven and cook for about 3-1/2 hours.

Shoe String Potatoes

  • 6 cups canola oil
  • 4 russet potatoes
  • Sal de Fleur
  • Ground black pepper

Wash and peel the potatoes, julienne in a mandolin with a thin cut attachment, while cutting the potatoes warm up about 2" of oil in a medium sauce pot until it reach 350 degrees, fry the potatoes in batches for about 2 minutes per batch until golden brown.

Drain the potatoes in a dish coated with paper towels, sprinkle salt and pepper, enjoy.

Caramelized Vidalia Onions

  • 2 large Vidalia onions
  • 3 Tbsp. Olive oil
  • 4 Tbsp. of White Balsamic vinegar (apple cider vinegar is OK)
  • Sea Salt
  • Ground black pepper

Julienne the onions thick cut, in a deep sautéed pan heat up the olive oil, add the onions and sprinkle the sea salt and cook, stirring a couple of times for about 5 minutes or until translucent, add the vinegar and reduce almost completely, sprinkle black pepper and enjoy.

For more of Francios' recipes, go to Page 2.