Discover Newport has brought us Chef Jules Sousa from the Tavern on Broadway to make Pumpkin Spice Rubbed Braised Short Ribs.


5 lbs boneless short rib

4 oz pumpkin pie spice

4 oz vegetable oil

salt and pepper to taste

1 1/2 gallons chicken stock

4 cups seasonal beer

1 carrot

1 onion

4 stalks of celery

1. Cut the short rib into 8 oz pieces and season them with pumpkin pie spice, salt, and pepper

2. Heat the oil in a large pan and sear all sides of the meat

3. Add the carrot, onion, and celery then add the beer and the chicken stock

4. Bring to a simmer then place the pot in the oven at 350 for at least 4 hours until the meat is tender

Ingredients Puree:

1 large celery root

2 ea white onion


salt and white pepper

1 lb butter, unsalted

1 lemon

1. Peel and dice the celery root and onions and place in a stock pot and cover with water

2. salt and pepper the water and place on stovetop to simmer until vegetables are tender

3. in a blender puree the mixture adding butter and lemon until smooth