THE Dish: Jamie Deen's braised short ribs

Paula Deen, left, and her sons, Jamie, center, and Bobby, right, tape her show Thursday July 27, 2006, in Paula Savannah, Ga.

(CBS News) Jamie Deen is an entrepreneur, businessman, television personality and son of American cooking and lifestyle icon Paula Deen.

Special section: Food and wine

He's also a co-owner of the hugely popular Savannah, Ga., restaurant The Lady and Sons. The establishment began as the sandwich delivery service, Bag Lady, and is now operated by Deen with his mother and brother, Bobby.

He has just released his first solo cookbook, "Jamie Deen's Good Food," but has written four others with his brother. His new cookbook has a special reverse section called "Rooster's Cafe" where his 6-year-old son Jack added his favorite recipes.

Deen joined "CBS This Morning: Saturday" and shared his ultimate dish, braised short ribs with rice.

Recipes courtesy of "Jamie Deen's Good Food"

Red wine-braised short ribs

5 pounds meaty short ribs, trimmed of excess fat

Kosher salt and freshly ground black pepper

4 tablespoons olive oil

1 red onion, finely chopped

2 stalks celery, finely chopped

1 carrot, peeled and finely chopped

3 cloves garlic, peeled and smashed

2 tablespoons chopped fresh rosemary

2 tablespoons tomato paste

2 1/2 cups dry red wine

2 1/2 to 3 cups low-sodium chicken stock

1 bunch fresh thyme

1 dried bay leaf

Chopped fresh parsley for serving

1. Preheat the oven to 325 degrees.

2. Pat the short ribs dry and season them up good on both sides with salt and pepper.

3. Heat two tablespoons oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the short ribs, in two batches, and brown them really well on all sides. Each batch should take a good 15 minutes to get that nice dark brown color.

4. Remove the first batch of browned short ribs to a platter and repeat with the second batch.

5. Drain off the fat from the pot, add the remaining 2 tablespoons oil, and return to medium-high heat. Once it's hot - and it shouldn't take long - add the onion, carrots, celery, and garlic and saute until softened and browned, about 6 minutes.

6. Season with salt and pepper and add the rosemary. Stir in the tomato paste and brown for 3 minutes, stirring.

7. Add the wine and 2 1/2 cups stock to the pot, and scrape up any delicious browned bits from the bottom of the pot with the back of your wooden spoon.

8. There's lots of flavor here, so be sure to get it into the sauce. Bring the mixture up to a simmer and return the ribs to the pot, making sure they are just covered with liquid, adding a bit more stock, if you need to.

9. Tie the thyme and bay leaf together using kitchen twine and drop it right into the pot. Cover the inside lid of the pot with some foil and put the lid on the pot.

10. Place the pot in the oven for 2 1/2 hours, until the ribs are super tender and the meat is about to fall off the bone.

11. Remove the ribs to a baking dish, discarding bones if they fall off, and cover with the foil from the top of the lid to keep warm. Place the Dutch oven over medium heat on the stovetop and reduce the sauce for about 10 minutes until it's thick enough to lightly coat the back of a spoon.

Herbed rice pilaf

2 tablespoons butter

1 small onion, finely chopped

1 clove garlic, peeled and smashed

Kosher salt and freshly ground black pepper

1 dried bay leaf

3 sprigs fresh thyme

1 1/2 cups long-grain white rice

2 1/2 cups chicken stock

3 tablespoons roughly chopped fresh parsley

1. In a medium saucepan, melt the butter over medium heat.

2. Add the onion and garlic and season with salt and pepper.

3. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

4. Stir in the bay leaf and thyme during the last minute of sauteing.

5. Add the rice and stir to coat with the butter.

6. Pour in the stock, bring to a boil, reduce the heat to a simmer, and cook, covered, until the rice is tender, 15 to 17 minutes.

7. Let stand for 5 minutes, then fluff with a fork and fold in the parsley.

Shaved brussels sprouts with bacon and pecans

1 1/2 pounds brussels sprouts, ends trimmed

2 slices thick-cut bacon, sliced into 1/4-inch strips

1/2 medium red onion, finely chopped

1/2 cup roughly chopped pecans

2 tablespoons apple cider vinegar

1 tablespoon light brown sugar

Kosher salt and freshly ground black pepper

1. Cut the brussels sprouts in half, put them face down, and thinly slice into ribbons. If this is just too tedious for you, an easier way to prep them is to slice them in a food processor fitted with a thin slicing disk.

2. Add the bacon to a large skillet over medium heat and slowly render out its fat. Continue cooking until the bacon is nice and crisp, 3 to 4 minutes total.

3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set it aside just for the time being.

4. Turn the heat up to medium-high, add the onion, and saute until it's softened, about 3 minutes.

5. Stir in the Brussels sprouts and saute until they're tender-crisp, about 5 minutes.

6. Stir in the pecans and cook, while stirring, for another minute, then stir in the vinegar and brown sugar and season it all to taste with salt and pepper.

7. Cook and stir for one minute more, stirring.

8. Transfer the brussels sprouts to a bowl and sprinkle the reserved bacon over the top before serving it up.

Cast-iron skillet creamed corn

6 medium ears of corn, husked

2 slices bacon, sliced into 1/2-inch pieces

1 shallot, minced

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground black pepper

1/2 cup heavy cream

1/2 cup homemade chicken stock

1 tablespoon butter

1 green onion, thinly sliced

2 teaspoons sugar (optional)

1. Cut the kernels from the corncobs and place in a medium bowl, making sure to use your knife to scrape off all the pulp and milk from the cobs into the bowl.

2. In a cast-iron skillet set over medium heat, cook the bacon, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate and set aside.

3. Add the shallot to the same pan and saute until softened, about 2 minutes. Stir in the corn with its pulp and the thyme and season with salt and pepper. Saute for 2 minutes, until the thyme is fragrant and the corn starts to turn lightly golden. Pour in the cream and stock and simmer for 5 minutes, or until the corn is just tender.

4. Transfer one cup of the corn mixture to a food processor or blender and puree until it's smooth. Then place the pureed corn back into the skillet and fold in the butter, reserved bacon, and green onion. Taste for seasoning, adding sugar if your corn isn't sweet enough, and salt and pepper.

Momma's roasted acorn squash with brown sugar

2 medium acorn squash

5 tablespoons butter, at room temperature

3 tablespoons light brown sugar

2 tablespoons real maple syrup

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground black pepper

1. Preheat the oven to 400 degrees. Line a sheet tray with foil.

2. Slice each squash in half. Use a spoon to scoop out the seeds and discard them. Arrange the squash, cut sides up, on a sheet tray.

3. Combine the butter, brown sugar, maple syrup, thyme, and salt and pepper in a saucepan and bring to a boil.

4. Remove from the heat and divide the melted butter mixture among the squash cavities, brushing some on the cut side of each squash.

5. Bake for about 1 hour, until the squash is tender when pierced with a fork.

Fall harvest salad with maple vinaigrette

1 small butternut squash (1 1/2 pounds), peeled, seeded, and diced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

3 cups mixed baby greens

1/2 head radicchio, thinly sliced

1 Belgian endive, thinly sliced

1 cup seedless red grapes, sliced in half

1/2 cup crumbled feta

1/2 cup chopped salted and roasted pistachios

Maple Vinaigrette

1/2 small shallot, minced

2 tablespoons red wine vinegar

1 tablespoon real maple syrup

1 teaspoon Dijon mustard

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

1. Preheat the oven to 400 degrees.

2. Place the butternut squash on a sheet tray and drizzle with the oil. Season with salt and pepper and toss it all together.

3. Roast for 30 minutes, giving the squash a good flip halfway through to ensure that it cooks evenly.

4. Allow to cool to room temperature.

5. Meanwhile, make the maple vinaigrette: In a glass jar with a tight-fitting lid, combine the shallot, vinegar, maple syrup, Dijon, olive oil, and salt and pepper. Shake well to combine; taste and adjust seasoning.

6. After the squash has cooled, get yourself a large serving bowl and combine half of the butternut squash, the mixed greens, radicchio, endive, grapes, feta and pistachios.

7. Drizzle with the maple vinaigrette and toss it all together real well. Serve it up immediately.

Savannah minted lemonade

8 cups cold water

2 cups sugar

1 cup loosely packed fresh mint leaves, plus more for garnish

2 cups freshly squeezed lemon juice

Plus additional lemon rounds for serving (optional)

1. In a medium saucepan, combine two cups of the water, the sugar, and mint, gently twisting the leaves to release the essential oils. Turn the heat to medium-high and bring to a boil, stirring until the sugar dissolves.

2. Reduce the heat and simmer for two minutes, then remove from the heat and cool completely, letting the mint steep in the hot syrup.

3. Strain the sugar syrup into a pitcher, discarding your mint leaves.

4. Stir in the lemon juice and remaining 6 cups cold water.

5. Tear up a few fresh mint leaves and add them to the pitcher.

6. Refrigerate until chilled. Serve your lemonade in tall, ice-filled glasses garnished with mint leaves and lemon rounds, if you like.

Salted caramel pecan pie with pretzel crust

1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels)

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces

1 cup firmly packed dark brown sugar

1 cup light corn syrup

1 tablespoon flaky sea salt

3 large eggs, lightly beaten

2 cups chopped pecans

1. Preheat the oven to 350 degrees

2. Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined.

3. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan.

4. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.

5. In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool.

6. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans.

7. Pour the mixture into the pretzel crust and bake for 50 minutes.

8. Cool the pie completely before serving.