Biscuit & 'Ribs' Brunch Recipe From Westchester's Moderne Barn

NEW YORK (CBSNewYork) -- The Moderne Barn in Westchester County serves up American food infused with a sophisticated spin.

Executive Chef Ethan Kostbar joined WLNY on The Couch to prepare his "biscuits and ribs" dish - and it may surprise you to find it's on the restaurant's brunch menu.

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Below, find the recipe for the savory, fancy barbecue specialty, and check out the video to see Chef Kostbar walk you through the steps to prepare it.

Biscuits & "Ribs"

Short Rib Ragu

Ingredients:

5 lb Beef Short Rib (on the bone)
1 ea Onion, small dice
1 ea Celery Stalk, small dice
1 ea Carrot, small dice
1 ea Garlic clove, crushed
1 C. Red wine
1 C Chicken Stock
1 T Tomato paste
1 ea Bay leaf
1 ea Sprig thyme

Steps:

In pan with a little olive oil season short ribs and sear

Remove from pan, then add carrot, celery, onions, garlic

Caramelize in the pan, then add tomato paste

Deglaze pan with red wine, reduce by half then add chicken stock

Place Short Ribs back in pan and cover

Back in oven at 325 for 3 ½ hours

Remove from oven, Pull short ribs from pot.

Discard bone, and shred up the meat with your hands

Reduce the liquid to ½ a cup, add shredded meat back to liquid
Season and serve